Chef Sophina Uong Aussie lamb burnt winter soup

  • Prep time 10Min
  • Cook time 30Min
  • Technique Roast, Sear
  • Meat Lamb
  • Cut Ground
  • Serves 4

Aussie lamb burnt winter soup


2 tablespoons olive oil
2 tablespoons sliced garlic
For the lamb patties:

  • 1 pound ground Aussie grassfed lamb
  • 2 tablespoons gochujang
  • ¼ cup minced onion

1 medium delicata squash, cut in half lengthwise, deseeded and cut into ¼-inch slices
1 bunch green onions, cut into 1-inch lengths
2 clusters (about 8 ounces) maitake mushrooms, broken into 4 even pieces per cluster
1 cup chopped Chinese mustard
1 bunch flowering broccoli (gai lan), chopped
For the tea brodo:

  • ¼ cup Jasmine tea leaves
  • 32 ounces water
  • 1 teaspoon brown sugar
  • 4 to 5 kaffir lime leaves
  • ¼ cup cilantro

1 to 2 Asian pears, julienned


  1. Heat the olive oil and fry the garlic slices until crispy. Remove and drain, reserving the oil.
  2. In a bowl, combine the lamb, garlic, garlic oil, onion, and gochujang. Mix and form into eight 2-ounce slider patties. Sear the patties in a very hot pan until richly caramelized on the outsides, but still medium-rare in the center, 1 to 2 minutes per side.
  3. Toss the squash with the green onions, mushrooms, some oil, salt, and pepper. Roast in a large saute pan at high heat until tender and caramelized. Put the pan on the stove and add the broccoli and mustard. Stir to combine.
  4. Bring the water to a boil and pour it over the tea, lime leaves, and cilantro; stir in the sugar. Strain out the solids, retaining the tea brodo.
  5. For each serving, arrange even amounts of roasted vegetables in the bottom of each bowl, place 2 lamb patties on the vegetables, and pour about 1 cup jasmine tea broth over the top. Garnish with Asian pears. Drizzle with additional gochujang. Alternatively, serve the broth on the side and pour it over the vegetables and lamb at the table.