Sate kambing (lamb satay) Serves 2– 4

Lamb satay

1 rack of lamb Sea salt, to taste Freshly cracked black pepper to taste 1 tsp sunflower oil 1 clove garlic, peeled 1 stalk lemongrass, smashed 2 g kaffir lime leaves

satay GLAZE

30 g Japanese miso 1 tsp sweet soy sauce

Peanut sauce

50 g peanuts 150 g cashews 2 cloves garlic, peeled 2 shallots, peeled 5 g kaferia galangal 2 g kaffir lime leaves 20 g red chillies, seeded 5 g bird’s eye chillies 5 g candlenuts Salt to taste Sugar to taste 5 g brown sugar

GARNISH

Peanuts, toughly chopped Fried shallots

Met hod

Clean and slice lamb rack into individual lamb pieces. Trim excess fat. Season with salt and pepper. Prepare satay glaze. Combine ingredients in a bowl and mix well. Set aside. Preheat oven to 180°C. Heat oil in a pan. Sear lamb both sides until caramelised. Arrange garlic, lemongrass and kaffir lime leaves on a baking tray. Place lamb on top. Roast lamb for 4– 5 minutes or until lamb is medium-rare. Brush with satay glaze. Sprinkle a little crushed black pepper on lamb and torch until nicely caramelised. Prepare peanut sauce. Toast peanuts and cashews in a dry pan. Set aside. Heat garlic, shallots, kaferia galangal, kaffir lime leaves, red chillies and bird’s eye chillies in a saucepan over medium heat. Add toasted peanuts and cashews and mix well. Remove from heat. Transfer to a food processor. Add some water to aid the movement of the blades and process until a smooth paste is obtained. Season with salt, sugar and brown sugar. Place peanut sauce on a serving plate and top with peanuts and shallots. Place lamb on peanut sauce.