Grilled Lamb Set
1 hour
1 Serving
One of the popular yet satisfying Western cuisine, the dish is easy to prepare and it provide a balanced taste.
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- Grilled Lamb
- Brown Sauce
- Baked Potato
- Coleslaw
- Pumpkin Soup
Nutrition Value in 1 Serving
Calories
598.8 kcal
Carbohydrate
72.7 g
Fat
22.1 g
Protein
27.4 g
- Grilled Lamb
- Brown Sauce
- Baked Potato
- Coleslaw
- Pumpkin Soup
Nutrition Value in 1 Serving
Calories
698.5 kcal
Carbohydrate
81.2 g
Fat
24.0 g
Protein
39.4 g
- Grilled Lamb
- Brown Sauce
- Baked Potato
- Coleslaw
- Pumpkin Soup
Nutrition Value in 1 Serving
Calories
792 kcal
Carbohydrate
87.3 g
Fat
28.9 g
Protein
45.7 g
Grilled Lamb
| 150 g | Lamb chop |
| 1/4 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/4 tsp | Chili flakes |
| 1 tsp | Olive oil |
- Marinate the lamb with AJI-SHIO®, chili flakes dan olive oil.
- Grill the lamb until done.
Brown Sauce
| 1 tsp | Unsalted butter |
| 1 tsp | Minced garlic |
| 40 g | Shiitake mushroom, sliced |
| 2 tbsp | Brown stock powder |
| 200 ml | Water |
| 1/4 tsp | AJI-SHIO® Flavoured Black Pepper |
- Saute chopped garlic and shiitake mushroom with butter.
- Dissolve the brown stock powder with water and pour into the pan.
- Add AJI-SHIO® and stir well until the sauce thickens.
Baked Potato
| 100 g | Potato |
| 1/2 tsp | Rasa Sifu® All-In-One Seasoning |
| 1/2 tsp | Olive oil |
| 1 tsp | Unsalted butter |
| 5 g | Chopped parsley |
- Preheat oven to 250°C.
- Scrub potatoes under running water, dry and rub the skin with Rasa Sifu® and olive oil. Pierce the skin in 5 or 6 places with a fork.
- Place the potatoes in the oven, roast for 45 minutes or until cooked.
- Remove the potatoes from the oven, slice them open down the middle.
- Apply butter, garnish with chopped parsley. Serve immediately.
Coleslow
| 1 ½ tbsp | Lemon juice |
| 1/2 tsp | Olive oil |
| 1 tbsp | Honey |
| 25 g | Shallot, sliced |
| 50 g | Carrot, sliced |
| 50 g | Purple cabbage, sliced |
| 50 g | Cabbage, sliced |
| 50 g | Tomato cherry |
- Combine lemon juice, olive oil, honey and shallot in a bowl.
- Add on all the salad together, mix well. Ready to serve.
Pumpkin Soup
| 130 g | Pumpkin |
| 200 ml | Water |
| 1/2 tsp | TUMIX® Chicken Stock |
| 1/2 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/4 tsp | Thyme |
| 1/2 tbsp | Coconut milk |
- Place pumpkin, water, TUMIX®, AJI-SHIO® and thyme in a pot, bring to a boil. Reduce heat to low and simmer for 5-8 minutes.
- Transfer soup to a blender or food processor, blend until smooth.
- Return soup to the pan, stir in coconut milk. Ready to serve.
Grilled Lamb
| 250 g | Lamb chop |
| 1/2 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/2 tsp | Chili flakes |
| 1 tsp | Olive oil |
- Marinate the lamb with AJI-SHIO®, chili flakes dan olive oil.
- Grill the lamb until done.
Brown Sauce
| 1 tsp | Unsalted butter |
| 1 tsp | Minced garlic |
| 40 g | Shiitake mushroom, sliced |
| 2 tbsp | Brown stock powder |
| 200 ml | Water |
| 1/4 tsp | AJI-SHIO® Flavoured Black Pepper |
- Saute chopped garlic and shiitake mushroom with butter.
- Dissolve the brown stock powder with water and pour into the pan.
- Add AJI-SHIO® and stir well until the sauce thickens.
Baked Potato
| 130 g | Potato |
| 1/2 tsp | Rasa Sifu® All-In-One Seasoning |
| 1/2 tsp | Olive oil |
| 1 tsp | Unsalted butter |
| 5 g | Chopped parsley |
- Preheat oven to 250°C.
- Scrub potatoes under running water, dry and rub the skin with Rasa Sifu® and olive oil. Pierce the skin in 5 or 6 places with a fork.
- Place the potatoes in the oven, roast for 45 minutes or until cooked.
- Remove the potatoes from the oven, slice them open down the middle.
- Apply butter, garnish with chopped parsley. Serve immediately.
Coleslow
| 1 ½ tbsp | Lemon juice |
| 1/2 tsp | Olive oil |
| 1 tbsp | Honey |
| 25 g | Shallot, sliced |
| 50 g | Carrot, sliced |
| 50 g | Purple cabbage, sliced |
| 50 g | Cabbage, sliced |
| 50 g | Tomato cherry |
- Combine lemon juice, olive oil, honey and shallot in a bowl.
- Add on all the salad together, mix well. Ready to serve.
Pumpkin Soup
| 130 g | Pumpkin |
| 200 ml | Water |
| 1/2 tsp | TUMIX® Chicken Stock |
| 1/2 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/4 tsp | Thyme |
| 1/2 tbsp | Coconut milk |
- Place pumpkin, water, TUMIX®, AJI-SHIO® and thyme in a pot, bring to a boil. Reduce heat to low and simmer for 5-8 minutes.
- Transfer soup to a blender or food processor, blend until smooth.
- Return soup to the pan, stir in coconut milk. Ready to serve.
Grilled Lamb
| 300 g | Lamb chop |
| 1/2 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/2 tsp | Chili flakes |
| 1 ½ tsp | Olive oil |
- Marinate the lamb with AJI-SHIO®, chili flakes dan olive oil.
- Grill the lamb until done.
Brown Sauce
| 1/2 tsp | Unsalted butter |
| 1 tsp | Minced garlic |
| 50 g | Shiitake mushroom, sliced |
| 2 tbsp | Brown stock powder |
| 200 ml | Water |
| 1/4 tsp | AJI-SHIO® Flavoured Black Pepper |
- Saute chopped garlic and shiitake mushroom with butter.
- Dissolve the brown stock powder with water and pour into the pan.
- Add AJI-SHIO® and stir well until the sauce thickens.
Baked Potato
| 150 g | Potato |
| 1/2 tsp | Rasa Sifu® All-In-One Seasoning |
| 1/2 tsp | Olive oil |
| 1 tsp | Unsalted butter |
| 5 g | Chopped parsley |
- Preheat oven to 250°C.
- Scrub potatoes under running water, dry and rub the skin with Rasa Sifu® and olive oil. Pierce the skin in 5 or 6 places with a fork.
- Place the potatoes in the oven, roast for 45 minutes or until cooked.
- Remove the potatoes from the oven, slice them open down the middle.
- Apply butter, garnish with chopped parsley. Serve immediately.
Coleslow
| 1 ½ tbsp | Lemon juice |
| 1/2 tsp | Olive oil |
| 1 tbsp | Honey |
| 25 g | Shallot, sliced |
| 50 g | Carrot, sliced |
| 50 g | Purple cabbage, sliced |
| 50 g | Cabbage, sliced |
| 50 g | Tomato cherry |
- Combine lemon juice, olive oil, honey and shallot in a bowl.
- Add on all the salad together, mix well. Ready to serve.
Pumpkin Soup
| 150 g | Pumpkin |
| 200 ml | Water |
| 1/2 tsp | TUMIX® Chicken Stock |
| 1/2 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/4 tsp | Thyme |
| 1/2 tbsp | Coconut milk |
- Place pumpkin, water, TUMIX®, AJI-SHIO® and thyme in a pot, bring to a boil. Reduce heat to low and simmer for 5-8 minutes.
- Transfer soup to a blender or food processor, blend until smooth.
- Return soup to the pan, stir in coconut milk. Ready to serve.
AJI-SHIO® Flavoured Black Pepper Recipes
Rasa Sifu® Recipes
TUMIX® Chicken Stock Recipes
