Lamb Banh Mi (4)
2 leg of lamb steaks from La Bêlerie
4 French submarine style buns
1 bird's eye pepper, thinly sliced
CARROT AND DAIKON MARINADE
3 cups daikon, in julienne (use a mandolin)
1 ½ cups carrots, in julienne (use a mandolin)
1 tsp. salt
½ cup sugar + 2 teaspoons
1 ¼ cups rice vinegar
1 cup of water
2 tablespoon lime juice
2 tablespoon fish sauce
2 tablespoon sugar
1 tablespoon soy sauce
1 grey shallot, chopped
2 cloves garlic, chopped
2 tablespoon canola oil
2 star anise
½ teaspoon salt
La Bêlerie lamb liver pâté (optional)
Combine marinade ingredients.
Place steaks in a container and pour marinade over them. Mix well. Marinate for at least 2 hours, ideally overnight.
Meanwhile, place julienned daikon and carrots in a bowl. Add salt and 2 tsp. sugar and mix well. Let the vegetables drain for 30 minutes. Drain well.
Heat 1 cup of water in a small pot. Add sugar and dilute well. Remove it from heat, add rice vinegar and let cool. Pour over vegetables and let marinate for at least 2 hours. Keep refrigerated.
When ready to eat the sandwiches, heat up the BBQ or a pan. Cook the marinated leg steaks. Cut into strips and discard the bone.
Make a slit in the bread and brush with mayonnaise. If using lamb liver pâté, add some to the bread. Add the grilled lamb meat. Garnish with marinated vegetables, fresh coriander and sliced bird peppers.