Lamb Racks with Italian White Sauce
Ivy NG, President, Hong Kong Nutrition Association, said, "Use of lean meat and low-fat milk products has reduced the fat content of lamb and white sauce. Adding fruit can lessen the fatty feeling of the dish."
Ingredients (Serve 6):
| Japanese Pumpkin | 1 piece (about 600 gm, 15 taels) |
| Cucumber (as the supporting frame) | 2 pieces |
| Honeydew Melon (diced) | About 1/5 bowl |
| Pear (diced) | About 1/5 bowl |
| Guava (diced) | About 1/5 bowl |
| Tomato (small) | 6 pieces |
| Lamb Rack | 3 pieces (about 150 gm, 4 taels) |
| Curly Endive (thinly shredded) | Small amount as garnish |
| Red Cabbage (thinly shredded) | Small amount as garnish |
Seasonings:
| Salt | 1/2 teaspoon |
| Sugar | 1/2 teaspoon |
Italian White Sauce Ingredients:
| Sugar | 1/3 teaspoon |
| White wine | 1 tablespoon |
| Parsley (chopped) | some |
| Low-fat cream | 300 ml |
| Low-fat evaporated milk | 1 tablespoon |
Cooking Method:
| 1. | Cut off top of pumpkin and discard the seeds. Steam the pumpkin until 60% done. Set aside. |
| 2. | Cut cucumbers into two halves. Make a supporting frame by adhering them to the bottom of the pumpkin with bamboo skewers. |
| 3. | Add the fruit dices into the Italian white sauce. |
| 4. | Cut off top of tomatoes and discard the seeds. Place the fruit dice mixture into the tomato cups. |
| 5. | Marinate lamb racks with the Seasonings. Steam for 2 minutes and then roast for 4-5 minutes. Transfer the racks into the pumpkin cup and then pour in Italian white sauce. |
| 6. | Place shredded curly endive and red cabbage on the plate as garnish. |
Method (Italian White Sauce):
| 1. | Heat up all the Ingredients in a sauce pan to make the Italian white sauce. |
Per Serving:
| Energy (Kcal) | 138 |
| Carbohydrate (gm) | 15 |
| Protein (gm) | 10 |
| Fat (gm) | 7 |
| Sugar (gm) | 5 |
| Sodium (mg) | 238 |
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by The Foo Lam Fishman's Wharf Restaurant
Extract from the CookSmart Issue 6
