Hunter’s Aussie Lamb Escalopes recipe by Chef Abdul Yaseen
By Chef Abdul Yaseen x Aussie Lamb
- Australian free-range, grass-fed, Halal certified lamb (as identified by the Official Halal Mark) is raised naturally on lush green pastures and entirely free of growth hormones.
- Exports over 250,000 tonnes of lamb annually to over 110 countries, while being committed to achieving carbon neutrality by 2030.
- Utilising state of the art traceability systems to ensure that all animals are traceable across every stage of their lives, Aussie Lamb is a reliable source that guarantees consistent eating quality.
Traditionally cooked on hot stones under the sun, what I love about this Hunter’s Aussie Lamb Escalopes dish is how it captures the technique used by ancient hunters in cooking slices of meat using robust marinades.
I’m pairing this beautiful prime cut of Aussie Lamb with a wonderfully contrastive coriander and mint chutney.
Hunter’s Aussie Lamb Escalope’s by Chef Abdul Yaseen X Aussie Beef & Lamb
INGREDIENTS
- 400g prime cut of lamb leg or a whole thigh
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 medium onion fried till golden brown
- 6 green chillies
- 1 tbsp of mint chopped
- 1 tbsp of fresh coriander chopped
- Juice from half a lemon
- 2 tbsp of vegetable oil
- 1 tsp papaya paste (optional)
Coriander and mint chutney
- 3 bunches of coriander
- 1 bunch of mint
- 3 cloves garlic
- 1 inch ginger
- 3 green chillies
- 2 tsp salt
- 1 tsp sugar
- 3 tbsp of oil
- Juice from 1 lemon
For the spice mix
- Roast the following spices and pound to a coarse mixture
- 1 tbsp cumin seeds
- 4 black cardamom seeds
- 1 inch cinnamon stick
- 1 tbsp all spice
- 1 tbsp peppercorns
- 2 tbsp cloves
- 5-7 sprigs of rock moss
METHOD
- Trim off the excess fat from the leg of lamb. Debone it and clear it off from any sinews.
- Now using a sharp knife, slice through the meat and prepare neat escalope’s.
- In a mixing bowl take lamb and marinate with all the ingredients. Rest for at least 2 hours.
- Sear the lamb escalope in a very hot pan for about 30 seconds on each side and rest for a minute before serving.
- This dish is ideal if you have a barbecue grill available, as it can benefit from its smoky flavors
For the chutney
- Roughly chop and wash the coriander and mint thoroughly until it’s free from sand or dirt.
- Mix all the other ingredients well and place in a grinder to make a fine paste.
- Check the seasoning and serve cold.
Indian Chef Abdul Yaseen is probably the UK’s most decorated Muslim chef, with decades worth of experience in the restaurant industry.
Instrumental in establishing London’s world-renowned Indian restaurants The Cinnamon Club and Cinnamon Kitchen, the Chef went solo in 2015 with the opening of his own fine-dining venue Darbaar, which was rated 5/5 by FtLion.
The multi-award winning maestro has since launched his influential consultancy agency AY Hospitality, where he helps businesses, which include new restaurants, hotels, and pop-ups, with strategic support in the form of brand strategy, development, and more.
Having won the British BBQ championships and the Canape Cup at Square Meal Venues and Events three years in a row, Chef Abdul Yaseen’s credentials also include: Open Table’s Diner’s Choice Winner 2016 • British Curry Awards Best Newcomer 2016 • London Curry Awards Chef of the Year 2018.
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