


Ingredients:
180 gm lamb chop (3pcs)
130 gm turned potato
30 gm turned zucchini
50 gm turned carrot
40 gm turned turnip
20 gm garlic
10 gm fresh rosemary
5 gm lemon grass
1/2 tsp aromat
0.5 oz red wine
20 gm butter
Method:
Marinate both sides of the lamb chops with olive oil, black pepper, aromat, chopped garlic then sprinkle salt and add a little red wine. Leave for 5 to 10 minutes.
Preheat a large cast-iron grill pan over a medium heat for 3 to 5 minutes. Raise the heat to medium-high and cook for about 6 to 7 minutes. Set the chops aside and use the lamb gravy reduction to prepare the sauce.
Separately boil potatoes, carrots, turnips and zucchinis for
5 minutes and 'turn' them into shapes as shown in the photo opposite.
Fry the garlic and lemon grass for up to 1 minute.
For Sauce:
Sauté chopped fresh rosemary in butter. Next add a little bit of red wine (0.5 oz). Finally add the lamb gravy reduction and sprinkle salt, pepper powder and aromat.
Serving:
First place the grilled lamb chops in the center of the plate as shown in the photograph. Place the pieces of vegetables and potatoes around the lamb chops and pour the rosemary sauce around. Add the fried garlic and lemongrass on top and garnish the dish with a sprig of fresh rosemary.
About Chef Thada:For more information
Baluchi/Border Town
Horizon Karon Beach Resort and Spa Tel: +66 (0 )76 284 555