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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