Trim off any excess fat from the lamb, season with salt and lemon zest, roll and press in the Szechuan pepper. Melt the butter in a hot pan, add the crushed garlic and herbs to infuse the flavours. Seal the lamb in the aromatised fat, turning frequently to colour equally, Finish cooking the lamb in a hot oven for approximately 8 minutes for medium steaks. Deglace the pan with the stock, allow simmering, pass through affine sieve and reserve the pan juices. Wilt the Bok Choy leaves in a hot pan with a spoon of butter, season well and cover. Meanwhile, fry the carrots, onion and leek in butter stir in the curry powder and cook the spice. Stir in the chutney, add the rice and enough chicken stock to bind the ingredients; sprinkle in the mange tout. Serve the curried rice in the bottom of a main course plate, dress neatly with the Bok Choy. Slice the lamb and rest over the vegetables, drizzle with the pan juices.
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