Ingredients

500 g Australian lamb ribs - from rack side, divided from rack with a bit of meat on it, without fat and cut into 9x7cm pieces
30 ml olive oil
150 ml teriyaki sauce
10 coriander sprigs
10 coriander stems
75 g honey
2 garlic cloves, peeled and crushed
15 ml lemon juice
1 kg lamb loin, teamed from extra fat
400 g pasta radiatori (plain and tomato), boiled à la minute in salty water
100 g red bell pepper, seeded and juilenned
3 g thyme
500 g short dough, shaped into desired shape, filled with beans and blind baked
300 g lamb cubes from part next to the shoulder - top cover, 1x1cm cubes
70 g cauliflower, very small flowers
50 g carrot, cubes (0.6x0.6cm)
35 g green peas
50 g asparagus tops, 4cm top part
10 g Knorr Demi-glaze
35 g onion, peeled and chopped
25 g fresh ginger, peeled and chopped

Description

View Full Recipe