Dilmah Seven Star TeaDilmah Seven Star Tea

Moroccan mint smoked Junee Gold lamb, finger lime marmalade and garlic fairy floss skewer

Food : Main Courses

Moroccan mint smoked Junee Gold lamb, finger lime marmalade and garlic fairy floss skewer

Ingredients

Marmalade

  • 750g sugar
  • 1/2 kg lime, juice and rind
  • 5 pcs finger lime
  • 1 tsp lemon myrtle
  • 2g iota carrageenan
 
Garlic fairy floss
  • 200g isomalt
  • 1/2 litre water
  • 250g garlic
  • 40g glucose
Junee Gold Lamb
  • Junee Gold Lamb Scotch Fillet
  • Hickory wooden chips
  • Garlic slices
  • Rosemary

MethodMarmalade

  • Prepare the limes and cut the finger limes into slices. Mix all the ingredients and simmer gently for 3 hours.
Garlic fairy floss 
  • Chop garlic and add to the water, heat it up and reduce till 120ml. Add isomalt and glucose, cook into thick syrup at 120°C.
  • Use a whisk with cut ends, dip in syrup and shake above grease paper to obtain thin and crispy fairy floss.
Junee Gold Lamb 
  • Smoke the lamb scotch fillet, put into sous-vide bag with garlic and rosemary. Cook in a water bath at 60°C for 3 hours.
  • Sear and rest for few minutes before serving.