Ingredients

185 gr  lamb rack

25 gr  spiced coconut crust

30 gr  fried potato with sambal

15 gr   green beans

35 gr   bumbu kuning (yellow paste)

10 gr  coconut cream

5g  sambal kemiri (reduced)

3 gr shallot

3 gr garlic

1 gr fried shallot (for garnish)

2 gr  corn flour

1 egg white, whisked

salt & pepper to taste

Method

Season the lamb lightly then sear for 3 minutes on both sides.

Heat the sambal kemiri. Remove from the heat, then dip the lamb into the sambal kemiri and remove the excess sauce.

In a separate bowl, mix dried shredded coconut with sambal kemiri and season lightly with salt & pepper.

Coat the lamb rack with corn flour & dip in egg whites. Then coat with coconut crust evenly on both sides.

Deep fried the lamb lightly to keep the coconut coat crispy and finish in the oven for 10 minutes at 180

Remove from the oven and cool down for a minute. Then slice into three portions.

Peel and cut the potato into a barrel shape, boil and then lightly deep fry

Heat the sambal kemiri , coat the potato and cook for  4-5 minutes

In a pan heat & sauté the garlic & shallots until translucent. Add the green beans and bumbu kuning until its cooked.

Strain the beans , then thicken the sauce with coconut cream.

To Serve

Place the Lamb on the plate & serve with potatoe and green beans. Garnish with fried basil leaf and mint leaf.

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