Our tested Charred Lamb Bowl: herbal, generous, and balanced with caramel and pepper. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the caramel and pepper elements, and pat the lamb dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the lamb. Cook over a fierce heat until well charred in patches, then finish through.
Stir in the rice paper and the rest of the caramel and pepper flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Vietnamese
Members
Our tested Smoked Mushroom Bowl: bright, generous, and balanced with herb and peanut. Serves 6...
Vietnamese A herbal take on Sweet Potato Soup, built on lemongrass and chilli and finished the way we like...
Vietnamese This Vietnamese Tabbouleh leans on caramel and pepper to do the heavy lifting. We braise the...
Vietnamese Weeknight-friendly Turkey Cake with the fish sauce and lime we come back to again and again....