Lamb ribs with thai plum sauce and tempura mushrooms

Nut-encrusted lamb and juicy mushrooms.

Ingredients (serves 4):
8 pcs lamb ribs
1 tsp salt
1 tsp pepper
2 tbsp ground hazelnuts
2 tsp white sesame seeds
2 tsp black sesame seeds
1 tsp butter
2 tbsp olive oil
150g tempura flour
10 small portobello mushrooms
150g salad leaves

Sauce:
1 stalk lemongrass, cut and crushed
4 lime leaves
2 cloves garlic, crushed
2 small onions, sliced
1 tsp oyster sauce
2 tbsp Thai chilli sauce
2 tbsp plum sauce
1/4 cup lime juice
1/4 cup water

Method:
1. Marinate the lamb ribs with 1/4 tsp each of salt and pepper.
2. Mix the hazelnuts with the white and black sesame seeds, coat the lamb cutlet, and set aside.
3. In a pan, heat the butter and 1 tbsp of olive oil and saute the lamb for 5 minutes on each side. Remove and place on a baking tray. In the same pan, add 1 tbsp of olive oil and saute the lemongrass, lime leaves, garlic and onions until fragrant.
4. Add in the remaining sauce ingredients and cook until it caramelises. Pour the sauce over the lamb ribs and grill in a preheated 180 deg C oven for 15 minutes.
5. Mix the tempura flour and remaining salt and pepper. Coat over the mushrooms and deep fry until golden brown. Drain on paper towels.
6. Serve the lamb and mushrooms with the sauce and salad.

Recipe source: Simply Her magazine (Dec 2007)