Lunch · Chinese · 10 min
Five-Spice Lamb and Jasmine Rice Bowl with Yuzu-Jalapeño Relish
- Calories
- 600
- Protein
- 45g
- Carbs
- 68g
- Fat
- 16g
Ingredients
- 180 g Australian lamb shoulder, lean, cubed
- 140 g Jasmine rice, cooked
- 280 g Cauliflower, raw
- 1 tsp Chinese five-spice powder
- 30 g Pickled Jalapeño Peppers
- 30 ml Yuzu juice
- 8 g Tahini
Method
- 01In a small bowl, toss the cubed lamb with the Chinese five-spice powder and a pinch of salt.
- 02Heat a heavy-bottomed skillet over medium-high heat. Sear the lamb cubes until deeply browned on all sides, about 6-8 minutes, and cooked through to medium-well. Remove and let rest.
- 03In the same skillet, sauté the cauliflower florets until tender-crisp and slightly charred, about 5 minutes.
- 04Prepare the relish by finely mincing the pickled jalapeños and whisking them with the yuzu juice and tahini to create a bright, nutty emulsion.
- 05To plate, divide the fluffy jasmine rice into a bowl, top with the spice-seared lamb and charred cauliflower. Drizzle generously with the yuzu-jalapeño-tahini dressing and serve immediately while the lamb is fragrant and warm.
Cook it with the whole plan around it
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