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Slow Cooked Lamb Loin
By Executive Chef
Coat the beetroot in oil, salt and pepper. Wrap it in silver foil and bake at 180 degrees for 30-40 minutes.
Roast the coriander and cumin seeds, add some salt and blend to desired (gritty) texture.
Scoop and boil the potato.
Trim, blanch and toss the carrots and asparagus, along with the potato
Marinate the lamb in butter, rosemary, salt and pepper and vacuum pack the same.
Slow cook in a water bath, extract and coat in the spice rub and finish in the oven.
Mix together charcoal and flour and make a very thin mixture of the same. Heat oil in a pan and then add the batter, allow it to bubble and cook, peel with a spatula once done.
Blend the beetroot and finish with seasoning and butter.
Lamb Loin - 100 gm
Coriander Seeds - 8 gm
Cumin Seeds - 2 gm
Asparagus - 10 gm
Beetroot - 80 gm
Unsalted Butter - 15 gm
Olive Oil - 5 gm
Potato - 40 gm
Baby Carrot - 10 gm
Activated Charcoal - 5 gm
Refined Flour - 5 gm
Salt - To Taste
Pepper - To Taste