Pistachio Crusted Lamb Rack
By Executive Sous Chef Ramit Kohli
Pistachio crusted lamb rack
- Pre-heat the oven to 200 degrees.
- Finely chop the pistachios.
- In a bowl, combine the chopped pistachios with half a teaspoon of salt.
- In another small bowl, prepare the marinade for the lamb by combining the honey, lemon juice, cayenne pepper, one teaspoon of salt, pepper and olive oil. Mix well.
- Marinate the lamb chops using the above marinade. Set aside for 120 minutes under refrigeration.
- Heat olive in a griddle pan till medium hot. Sear the lamb chops to seal in the juices of the meat. Set aside.
- Line a baking sheet with silver foil and arrange the lamb chops on it. Cook in the over at 200 degrees for 8 minutes. Check for doneness.
- Remove the tray and generously sprinkle the chopped pistachios on the lamb rack.
- Roast for another minute.
- Once done, remove the lamb from the oven and allow the meat to rest for 2 to 3 minutes.
Mango wood smoked jus
- Wash the bones well and blanch them in hot water.
- Remove the blanched bones and brown them in an over at 1800 degrees.
- In a deep pan, combined the browned bones with enough water that would cover them
- Add a sprig of rosemary and allow it to boil for an hour. After an hour, lower the heat and allow it to simmer for 4 to 5 hours. Add water if required.
- Once done, remove from heat and strain the stock pot.
- Reduce the stock on medium heat until the stock becomes gelatinous and syrupy.
- Burn mango wood in a container. Cut off the fire when the wood is half burnt to create smoke. Place a mesh on top of the jus container on it. Cover and keep aside for 4-5 minutes. The smoky flavour will dissolve in the jus.
- Finish off the jus with red wine, cream and butter.
Raw mango and asparagus salad
- Mix together all the salad dressing ingredients in a bowl. Set aside.
- Using a sharp paring knife, peel skin from the raw mangoes.
- Using a kom kom peeler, peel the flesh into strings into a mixing bowl.
- Add the chopped coriander, chili, peanut, blanched asparagus and mix well.
- Add the dressing and toss again.
Assembly
- Assemble all the three components together and serve.