Lamb meat is a high-quality protein source, providing all nine essential amino acids your body needs for growth and maintenance. An 85g serving of lamb meat contains over 23 grams of protein, which serves as a slow-burning, sustainable fuel for the body and helps build, repair and maintain muscle mass.
Serves 4 persons
Ingredients:
- Lamb chops 720g
- Mushroom 60g
- Zucchini 60g
- Edamame beans 60g
- Turned carrot 60g
- Broccoli 60g
- Garlic paste 10g
- Salt 5g
- Pepper 5g
- For mushroom sauce
- Mushroom slice 60g
- Veal jus 80ml
- Demi-glace powder 40g
- Salt 5g
- Black pepper 5g
For seasoning lamb chops
- Salt 3g
- Pepper 3g
- Olive oil 5ml
- Rosemary chopped 2g
- Butter for broccoli 5g
- For garnish affilla cress
Instructions:
Wash, clean and cut the lamb chop, and marinate with a mix of rosemary, olive oil, salt and pepper, and garlic paste. Set aside.
Place a pan on high heat, add olive oil and sauté the mushroom, zucchini and edamame beans along with seasoning. Set aside when done
Place another pan on heat, add olive oil and the marinated lamb chops
Roast the lamb chops, cooking until well done. Remove from heat and set aside
Blanch the broccoli and carrots by soaking in boiling water and then immediately transferring to a bowl of ice water
Heat a pan, add butter and sauté the blanched broccoli and carrots along with the seasoning
For mushroom sauce
Finely slice a mushroom and set aside
Add the demi glaze powder to the veal stock, throw in the sliced mushroom, and cook well with the seasoning before simmering over a low flame
For presentation
Take a nice plate and arrange the lamb chops in the center, arrange all the vegetables around it and pour the hot mushroom sauce over the lamb chops
Serve garnished with affilla cress.
Creative, enthusiastic and with a passion for food, Chef Binu Joseph is currently Chef at The Regency Hotel Kuwait. With over 17 years of experience serving in luxury five-star properties in the region, Chef Joseph has an in-depth knowledge in preparing multiple cuisines, including Arabic, Asian, American, Continental and Indian dishes. In addition, his culinary skills in putting his own stamp on traditional dishes to create new combinations of flavors, textures and tastes allows him to prepare dishes that meet the tastes of the most discerning patrons. Chef Joseph now brings his versatility and 5-star culinary creativity to the pages of The Times Kuwait, with simple recipes that anyone can prepare using ingredients that are readily available in Kuwait.
