LAMB RICA RICA
Lamb is one of those meats that splits opinion amongst individuals. For those unused to its distinctive aroma, it’s deemed too strong and gamey. Lovers of lamb meat though swear by its seductive taste. Traditional western cooking dictates lamb racks be marinated with a combination of aromatics such as garlic, rosemary, black pepper and olive oil before being grilled over a barbeque. Similarly, Middle-Eastern style lamb utilises its own variants of herb blends such as thyme, cumin and butter, rubbed into whole lamb shoulder for slow roasting in rustic wood ovens.
At Bengawan, diners are able to enjoy Executive Chef Syaiful Bahri’s delightful take on lamb – grilled lamb rica rica. For the dish, Chef Syaiful marinates Australian lamb loin with a tantalising hot and spicy seasoning that originates from Manado, North Sulawesi. Guests are strongly recommended to order the piping hot, succulent lamb dish, a best-selling favourite at Bengawan.