Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.


Hanoi Grilled Lamb

By Executive Sous Chef Amit Rana

Preparation

  • Take a new zeqaland lamb chop and beat it to flatten, add salt, chopped galangal, chopped lemon grass, chilli flakes, garlic juice, black pepper, l.p sauce, dark soya sauce, oyster sauce, sugar and oil.
  • Heat the skillet to a medium heat, spread oil and grill the marinated lamb chop till well done and serve it hot with an iceberg and glass noodles. Top it up with chopped spring onion.

 

 

Ingredients

  • Lambchop (16 nos.) - 1.2 kg
  • Galangal chopped - 200 gms
  • Lemongrass chopped - 200 gms
  • Chilli Flakes (kutti mirch) - 50 gms
  • Garlic - 50 gms
  • Black Pepper - 10 gms
  • L.P Sauce - 20 mls
  • Garlic Juice - 50 mls
  • Oil - 50 gms
  • Oyster Sauce - 100 mls
  • Dark Soya Sauce - 100 mls
  • Sugar - 50 gms
  • Iceberg - 60 gms
  • Glass Noodle - 40 gms
  • Spring Onion - 40 gms
  • Monosodium Glutimate - 60 gms
  • Basil - 4 gms
  • Scallion - 40 gms
  • Spice Mix
  • Chilli Flakes
  • Crushed pepper - 2 gms
  • Sea Salt to taste
  • Lemon Wedges - 4 nos.