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.