PEPPER AND ROSEMARY GRILLED LAMB WITH MERLOT MINT


YOU NEED
400 gms Lamb chop
10 gms Salt
20 gms Dijon mustard
100 ML Merlot (red wine)
60 gms Baby potato
60 gms Carrot
30 gms Yellow zucchini
5 gms Black pepper
50 gms Onion
20 gms Cerely
20 gms Leek
10 gms Mint leaf
3 gms Rosemary
50 gms Butter
50 ml Olive oil
15 gms peeled garlic
2 nos Bay leaf
1 no Apple
30 gms French beans
3 nos Star anise

METHOD
⦁Clean lamb chops properly and marinates with black pepper, rosemary, salt, dijon mustard. Allow for resting.

⦁Roughly chop half carrot, onion, celery and leek. Wash and heat over hot pan till lightly cooked.

⦁In a roasting pan, add cooked vegetables with bay leaf peppercorn, garlic, salt, oil, baby potatoes and apple.

⦁Grill the lamb chops and add to the roasting pan with vegetables. add some stock and place in the oven for 15
minutes at 180-degree celsius.

⦁Chop zucchini, rest of the carrot and beans into desired shapes. Blanch them and toss in butter with seasoning.

⦁Remove roasting tray from the oven. Deglaze the roasting pan with red wine. and chopped mint.

⦁Arrange the lamb chop on a plate with butter tossed vegetables, baby potatoes, and apple. Garnish with star anise and rosemary sprig.

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