good loves True Aussie Lamb and Beef
Chef Tarek Ibrahim literally had guests eating out of his hands, when good teamed up with True Aussie Beef and Lamb for a memorable masterclass on Monday 24 September. More than 35 good readers attended the event at Galeries Lafayette Le Gourmet to watch the larger-than-life chef whip up three incredible dishes.
Showcasing the quality and provenance of Australian meat, Chef Tarek demonstrated three recipes, including this lamb shoulder salad with mango and quinoa.
Lamb shoulder salad with mango
1 boneless lamb shoulder, butterflied, tenderised to 3cm thick
1 cup (250ml) sour cream
1 cup (250ml) mayonnaise
Zest and juice of 1 lemon
2 tbs curry powder
2 tbs grated ginger
Salt and pepper, to taste
1kg mango, cut in small cubes
2½ cups (500g) quinoa, cooked
1 Chinese cabbage, thinly sliced
1 cup coriander, chopped
1 red onion, sliced
1 cup roasted almonds, roughly chopped
1) Preheat oven to 200°C. Heat a heavy-bottomed pan on high heat. Sear the lamb shoulder for a few minutes each side until brown all over. Transfer to the oven for 12-15 minutes or until done to your liking. Remove from oven and rest for 5-10 minutes. Slice very thinly across the grain and keep warm for later use.
2) Combine the dressing ingredients in a bowl until you have a nice smooth consistency. Season to taste with sea salt and freshly ground black pepper.
3) Place all salad ingredients in a large bowl or platter, toss with the dressing and top with the lamb slices.