Name: Peking lamb on melba toasts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 400 gram lamb backstrap or fillet; 2 tablespoon hoisin sauce, plus 2 tablespoons extra; 2 clove garlic, crushed; 2 lebanese cucumbers, sliced into ribbons; 16 large melba toasts; 2 green onions, trimmed, thinly sliced

Peking lamb on melba toasts

Makes 16 Item

Prep

10M

Cook

10M

Marinate

Total

20M

Skip to Recipe

Ingredients

400 gram lamb backstrap or fillet

2 tablespoon hoisin sauce, plus 2 tablespoons extra

2 clove garlic, crushed

2 lebanese cucumbers, sliced into ribbons

16 large melba toasts

2 green onions, trimmed, thinly sliced

Method

1.In a bowl, combine lamb, hoisin and garlic. Cover and chill for 1 hour.

2.Heat oil in a frying pan on medium. Cook lamb for 4-5 minutes on each side, until cooked to taste. Let rest, covered, for 5 minutes. Slice thinly. Toss with extra hoisin.

3.Place cucumber on melba toast. Top with lamb mixture and green onion.

Slice cucumber with a vegetable peeler or mandolin. Make your own melba toasts by slicing a baguette and baking in a moderate oven, 180°C, for 4-5 minutes, until crisp.
Note

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Ingredients

Method

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