Crying Tiger Lamb

Preheat the oven to 180°C (350°F).

Place the lamb steaks in a shallow dish and pour over the oyster sauce and fish sauce. Use your fingers to massage the marinade all over the steak pieces, then set aside to marinate while you prepare the remaining ingredients.

For the spicy dipping sauce, toast the rice in a dry frying pan over high heat for around 2-3 minutes or until golden brown and fragrant (it should smell like popcorn). Use a mortar and pestle or a spice grinder to grind to a fine powder. In a bowl, combine the tamarind, fish sauce, sugar, chilli powder, lime juice, shallot and coriander. Add in the toasted rice powder and mix until well combined. Transfer to a small serving bowl and set aside until ready to serve.

Heat a large heavy-based, ovenproof frying pan over high heat. Brush with oil. When hot, add the lamb steaks and cook one side for 2 minutes until you get a nice charred colour. Flip the steaks and cook for a further 2 minutes on the other side until golden. Now transfer the pan to the oven and cook for 4–5 minutes (for medium rare – my steaks were roughly 3cm/just over 1” thick) or until cooked to your liking. Transfer to a cutting board and allow to rest for 5 minutes.

Slice the lamb steaks on the diagonal and then transfer to a large platter or board along with the  fresh lettuce leaves, mint, beans, snow pea shoots (if using) and the spicy dipping sauce. Serve family-style.