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Lamb & Prawn Surf ‘n’ Turf

Lamb & Prawn Surf ‘n’ Turf

A lazy lunch at home cooked by yours truly today so save some cash as we hit the big time tonight at Ce La Vi for the SkiHigh Hawker event and Fireworks for National Day. Yes, it is Singapore’s 55th Birthday. Shit, I am only 3 years younger than Singapore, my gawd… Everything came from the fridge and freezer so I was indeed following #BillWallaceFriendly etiquette for cooking today. BFF Shaun and the Orca crew’s prawns were in use for the surf element, and some lamb from ‘I forget where’ for the turf element. That’s where Lamb & Prawn Surf ‘n’ Turf came from for the family stay-at-home lunch.

I’ll admit I cocked the lamb up as I did not allow myself enough time to low and slow properly, so rushed it and ended up with tough but tasty. A bit like myself. The fat was awesome though. Also a bit like myself. Ha Ha. Self-criticism is important when cooking, others how do you learn. From your mistakes, right?

Lamb & Prawn Surf ‘n’ Turf

Lamb & Prawn Surf 'n' Turf
The Turf; Roast Lamb ‘w’ Rosemary, Honey & Lime…
Lamb & Prawn Surf 'n' Turf
The Surf; Ghee Wok-fried Prawns ‘w’ Lime, Black Truffle, & Coriander

The Turf;

  • 5-6 lamb chops – give them a quick stab all over with a tenderizer or thin metal skewer;
  • Into a baking tray and get the oven on at 90 degrees;
  • Drizzle all over with Olive Oil and some fresh lime juice;
  • Season well with sea salt & cracked black pepper;
  • Lay on some fresh Rosemary;
  • Pop them in low and slow for an hour;
  • Drizzle with honey and then crank up to 170 degrees to char them up nicely – about another 5-10 minutes;
  • Serve them on a platter as per the photo.

The Surf;

  • 1Kg of beautiful Orca prawns into a colander, rinse them in freshwater & pop them in a bowl;
  • Add in;
    • Juice of three limes
    • 3 Tbsp honey
    • 2 Tbsp black truffle Tartufata
    • 1 bunch of ripped up fresh Coriander
    • 3″ knob of Ghee or salted butter (Ghee is clarified so can take higher heat – ideal for the wok)
  • Season well with sea salt & cracked black pepper;
  • Marinade for about an hour if you have time;
  • When ready to cook, get your wok on the heat and smoking and throw in everything from the bowl;
  • Fry those off until the prawns have puffed up and turned pink;
  • Serve them on a platter as in the photo and drizzle with a little of the liquor from the wok;
  • If I had had any spare I would have ripped some fresh coriander for the top (but I didn’t haha).

We simply served this all together with steamed white rice. Family sharing platters for all to dig into. Bloody brilliant (apart from tough lamb – so angry with myself haha). The smells wafting around the dining room were quite amazing. I was so very happy with the flavours and ingredient choices. Perfect matching partners, that were all so very fragrant. Winner. So success for Lamb & Prawn Surf ‘n’ Turf. Give yourself time for the low and slow element of cooking the lamb to prevent toughness – my bad completely. The instructions above would be the correct way – ENJOY!!!

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