Lamb (Serves 2-3)

• 1 rack of lamb (8 ribs, 500-600 gm)
  
• 5 gm fresh rosemary (stem removed)
• 30 ml fresh lemon juice
  
• 60 ml extra virgin olive oil

With a sharp knife, cut between each rib to make eight chops. Marinate lamb chops with olive oil, lemon juice and rosemary. Be sure to coat the lamb well with the marinade. Cover and reserve in refrigerator for one hour before grilling. Set grill to medium heat 15 minutes before cooking.

Vegetables

• 6 asparagus spears (bottoms trimmed)
  
• 4 slices zucchini (1/2 cm thick)
  
• 15 ml extra virgin olive oil (for grilling)
• 2 scallions
  
• Salt
  
• Freshly ground white pepper

Rinse vegetables. Trim asparagus, scallions and slice zucchini. Cover and reserve.

Mint Salsa Verde

• 5 gm mint- no stem (extra leaves reserved in cold water for garnish)
  
• 5 gm parsley- no stem (extra leaves reserved in cold water for garnish)
  
• 5 gm capers
• 1 anchovy fillet (5 gm)
  
• 1 clove garlic (5 gm)
  
• 5 ml red wine vinegar
  
• 120 ml extra virgin olive oil

Combine all ingredients in a blender, and blend until smooth. Transfer to clean container and reserve.

Lemon Yogurt

• 80 gm Greek yoghurt
  
• 5 gm lemon zest (grated)
  
• 1 gm rosemary (chopped, and extra leaves all reserved in cold water for garnish)
• 1 gm cumin seeds (toasted and ground fine)
  
• Salt
  
• Freshly ground pepper

Mix all ingredients together in a small mixing bowl, cover and refrigerate.

Herbed Couscous

• 125 ml couscous
  
• 150 ml chicken stock
  
• 10 ml olive oil
  
• 5 gm scallions (chopped)
  
• 5 gm fresh thyme (chopped)
• 5 gm fresh parsley (chopped)
  
• 50 gm tomato (diced, half for garnish)
  
• 15 gm celery (diced)
  
• Salt
  
• Freshly ground white pepper

Pour the chicken stock into a small pot, add 5 ml of olive oil and salt, and bring to the boil.

Remove from heat. Stir in the couscous and cover tightly for five minutes. Remove cover and gently fluff the couscous with a fork to separate the grains. Transfer to a mixing bowl, and leave to cool for ten minutes. Once cooled, add the chopped scallions, parsley, thyme, celery, half the tomato and 5 ml of olive oil. Season to taste with salt and pepper and reserve.

Grilling: Once the grill is hot and ready at medium heat, remove lamb from marinade and season with salt and pepper. Before grilling, lightly brush the lamb with some of the oil from the marinade and discard the remainder. Place the chops on the grill and cook over medium heat. With a pair of tongs, flip the chops over to cook each side evenly, alternating sides for six to eight minutes until cooked ‘medium-rare’ to ‘medium’. Remove from the grill to rest while cooking the vegetables.

Prepare the vegetables for grilling by coating lightly with olive oil and seasoning with salt and pepper. Place the vegetables on the grill and cook each side evenly for two to three minutes or until tender. Remove from the grill and serve when cool. This dish is nice to serve as a main course or can also go on a platter to share.

About Executive Chef Jared Hucks

Steeped in the rich tradition of southern hospitality and raised on satisfying food, Chef Jared Hucks brings a wealth of global experience to his culinary art. The Atlanta, Georgia, USA native creates delicious, fantasy-inducing cuisine marked by his fascination with the total sensory experience of eating, and his limitless curiosity about fine dining.

He began his formal career as Chef de Commis at La Strada, a popular trattoria in Roswell, Georgia. His diligence and high standards earned him a quick promotion to Chef de Partie. Jared continued in the same role at the Alleycatz French Bistro and Jazz Club in Boulder, Colorado under well-known Chef Jim Nardulli of New Orleans.

Eager to expand his experience to higher levels of fine dining, Jared moved to Vail, Colorado in the central Rocky Mountains. He was accepted as Chef de Partie at award-winning La Tour French restaurant under James Beard Honoree Chef, Paul Ferzacca.

Having had a rich diversity of practical experience, Jared then enrolled in New York’s French Culinary Institute from which he graduated with honours. While attending FCI, he worked as Chef de Tournant at Baldoria restaurant in midtown Manhattan with owner Frank Pellegrino and Executive Chef, Michael Shiel.

After FCI, he returned to La Tour restaurant in the role of sous chef for an additional two years. In 2002, he joined the culinary team at the Vail Cascade Resort and Spa as Chef de Cuisine at Chaps Grill and Chophouse under Executive Chef Michael Beck.

In 2006, Jared embarked on a world culinary tour of discovery, enjoying adventures in South America, New Zealand and Australia. The Sydney Opera House served as his next professional home, with a position as Chef de Partie for renowned Chef Guillaume Brahimi, at his internationally acclaimed Three Hat Restaurant Guillaume at Bennelong.

During travels in Thailand, Jared was recruited by the Baan Rim Pa Group as Head Chef at Da Maurizio restaurant, and he played an integral role in a complete kitchen renovation and refinement of the concept and quality of Da Maurizio’s award-winning menu.

Executive Chef Jared and owner Maurizio Laureri collaborate to achieve a balance between traditional and innovative Italian cookery and to create delightful seasonal menus. Favouring a purist approach, Jared sources the finest and freshest local ingredients, creating simple gastronomic treasures that stimulate the senses in culinary harmony. Maurizio’s knowledge and passion for food complement Jared’s devotion to the art of cooking and the interplay has brought the award-winning restaurant to new heights.

For more information contact:
Da Maurizio Bar Ristorante
Tel: +66 (0)76 344079, +66 (0)76 344276
Email: info@damaurizio.com
Website: www.damaurizio.com