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Charcoal Grilled Lamb Chops

By Executive Chef Md. Shahid Hossain

For the marinade:

  • In a large bowl mix olive oil, activated charcoal powder, garlic, Dijon mustard, salt, pepper to make the marinade.
  • Marinate the chops nicely and make sure they are coated well with marinade.
  • Roast the pumpkin and make a puree with salt, pepper and olive oil.
  • Cut the broccoli and asparagus; blanch it and sauté in olive oil with salt and pepper.

To cook the lamb:

  • Preheat the grill to medium-high heat.
  • Put the chops on the grill and cook until done.
  • For medium, they take about 4 minutes on each side.
  • Do not overcook them for best flavour and texture.
  • Spread the pumpkin puree, arrange the lamb chops and vegetables with roast potatoes and pour the jus.
  • Garnish with fresh rosemary sprigs.


  • New Zealand lamb - 240 gms
  • Activated charcoal powder - 1 teaspoon 
  • Dijon mustard - 1 tablespoon 
  • Garlic - 1 clove 
  • Olive oil - 1/3 cup 
  • salt and pepper to taste
  • Broccoli - 30 gms 
  • Pumpkin puree - 2 tablespoon 
  • Potato - 25 Gms (cut in dices and oven-roasted)
  • Cherry tomatoes - 1 No. (Cut in halves)
  • Fresh rosemary - 5 gms 
  • Asparagus - 25 gms. 
  • Demi glaze - 2 tablespoon