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Slow Cooked Lamb Loin

By Executive Chef Nitin Mathur

  • 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