Recipes

24 June 2017 Herb Crusted Lamb Chops Starter, Non-Veg

Ingredients
For the Lamb Chops
• Australian Lamb Chops - 2 Nos
• Salt - To Taste
• Oil - 10 Ml
• Crushed Pepper - 3 Gms
• Parsley - 10 Gms
• Rosemary - 5 Gms
• Thyme - 5 Gms
• Parmesan Cheese - 30 Gms
• Bread Crumbs - 20 Gms

For the Beetroot Cream
• Balsamic Vinegar - 10 Ml
• Sugar - 20 Gms
• Beetroot - 100 Gms
• Salt - To Taste
• Whipped Cream - 50 Gms

For the Caramelized Onion
• Onion Rings - 100 Gms
• Sugar - 10 Gms
• Red Wine - 10 Ml
• Balsamic Vinegar - 10 Ml
• Butter - 10 Gms

For the Garnishes
• Cherry Tomato - 1 No
• Baby Pock Choy - 20 Gms
• Thyme Sprigs - 2 nos
• Fennel Bulb - 20 Gms.
• White Wine - 5 Ml

Method
For the Lamb Chops
• Marinate the Lamb Chop with Oil Salt and Crushed Pepper.
• Pan Seree it till 30 % cooked.
• In a separate bowl mix bread crumbs and chopped herbs and parmesan cheese and coat it to the lamb chop and gratinate the lamb chop to desired doneness.

For the Beetroot Cream
• Marinate the Beetroot with balsamic vinegar and sugar and salt and keep it for roasting at 140 degree centigrade for an hour.
• Puree the Beetroot and mix it with Whipped cream and keep aside.

For the Caramelized Onion
• Saute the onion rings in butter and sprinkle sugar.
• Once the sugar starts to caramelize with the onions add the red wine and the balsamic vinegar and let it reduce.

For the Garnishes
• Fry the cherry tomato and pull the skin to the head for garnishing.
• Slice the fennel and roast it with White wine for infusing the flavors.
• Blanch the baby pock choy and keep it aside.
• Once all the Components of the dish are ready assemble it on the plate garnish with fresh Thyme sprigs.

Note: While Coating the Lamb we could use little oil to help the mixture to bind on the lamb.

By Chef Parimal Sawant