Team 4 - Lambassador Challenge Recipe | Ramadan & Raya Specials

Explore a diverse collection of Lambassador Team Recipes, showcasing innovative dishes crafted by top culinary teams. From traditional Malay flavours to modern fusion creations, these recipes highlight the versatility of Australian lamb and beef. Perfect for home cooks and professionals alike, discover unique ways to prepare and enjoy premium red meat.

 

 

Team 4: Rich Talents International College
Team Members: Nur Annatasya Saffiya Binti Azizul & Nurul Nusratina Binti Zulkifli
Mentor Chef: Chef Mohd Ridzwan, Lambassador

 

Roasted Leg of Lamb Served with Mashed Potato, Curry Leaves, Strawberry Sambal Kicap, and Sautéed Vegetables

Ingredients:

● 2.7kg Chilled Australian Lamb Leg, bone-in

● 5 pcs Rosemary leaves

● 125ml Olive oil

● 800g Potato

● 250ml Milk

● 10 pcs Curry leaves

● 1 tbsp Curry powder

● 250ml Soy sauce

● 7 pcs Red chillies

● 4 cloves Garlic

● 50g Strawberry

● 120g Baby carrot

● 120g Broccoli

● 80g Mushroom

● Butter (as needed)

● Salt and black pepper (to taste)

Method:

  1. Marinate lamb with olive oil, rosemary leaves salt, and black pepper.

  2. Roast the lamb leg in a combi oven at 220°C for 30–40 minutes.

  3. Boil potatoes with milk and curry leaves. Mash the potatoes, then mix in chopped curry leaves and a splash of milk. Season with salt and pepper.

  4. Blend soy sauce, red chillies, garlic, and strawberries. Season with salt and sugar.

  5. Boil baby carrots, mushrooms, and broccoli. Strain and sauté with chopped garlic and butter. Season with salt and pepper.

  6. Serve the roasted lamb leg with mashed potatoes, strawberry sambal kicap, and sautéed vegetables.

Classic Malay Botok Beef with Puff Pastry

Ingredients:

Beef Filling:

● 800g Chilled Australian Beef (Rump Cap)

● 200g Onion

● 10g Ginger

● 4 pcs Lemongrass

● 4 tbsp Ground chilli

● 20g Turmeric

● 5 cloves Garlic

● 250ml Coconut milk

● 2 Limes, juiced

● 30g Kerisik (Toasted grated coconut)

● 80g Palm sugar

● 6 pcs Red chilli

● Salt (as needed)

Puff Pastry:

● 1 roll Puff pastry

Ulam (Traditional Malay Salad):

Ingredients:

● 20g Ulam Raja

● 10g Daun Kaduk

● 20g Pucuk Gajus

● 20g Daun Kesum

Method:

  1. Slice beef into small pieces and boil until soft and fully cooked.

  2. Blend onion, ginger, lemongrass, turmeric, garlic, ground chilli, and red chilli into a paste.

  3. Stir-fry the paste until the oil separates.

  4. Add kerisik, palm sugar, lime juice, and coconut milk. Season with salt and sugar to taste.

  5. Finely chop the ulam ingredients and mix them with the prepared paste. Combine with the cooked beef.

  6. Place the beef mixture in the centre of the puff pastry, then roll it tightly.

  7. Bake at 200°C for 20 minutes or until golden brown.

  8. Serve hot.