Mr. SHYAM SUNDER(BCTCA 2nd sem) outshines in the culinary delights. He believes staunchly that ‘Eating is a necessity but cooking is an art’. He is an artist indeed! IIHMCA has heartily nominated as the ‘Chef of the Day’.
Ingredients
Lamb racks
- 850gms Lamb racks
- 50 ml Olive oil
- 20 gms Wholegrain mustard
- 125 gms Bread crumbs
- 12 gms Garlic cloves, peeled
- 50 gms Fresh Italian parsley, roughly chopped
- 20 gms Fresh rosemary, removed from stalk
- 5 gms Salt
- 12 gms Black pepper, crushed
Roast vegetables
- 300gms Baby carrots
- 200gms Baby beetroot, halved
- 30 ml Olive oil
Red wine jus
- 25 gms Butter
- 50 gms Onions, finely chopped
- 225 ml Red wine
- 1 sprig Fresh rosemary
- 1 no Bay leaf
- 350 ml Stock
Smashed peas
- 500g Frozen peas, defrosted
- 3 sprgs Mint, finely chopped
- 10 gms Black pepper, crushed
- 15 ml Olive oil
- 1 no Lemon juice
- salt and pepper to taste
Method
Roasting the lamb racks and vegetables
- Preheat oven to 200C. Season lamb racks with salt and pepper.
- Heat olive oil in a frying pan. Sear each rack on all sides until browned, about three minutes. Place on a plate to cool slightly.
- Place breadcrumbs, garlic, parsley, rosemary and rest of olive oil in the food processor. Blitz until combined and divide into two portions.
- Spread mustard over the cooled lamb. Pat each portion of breadcrumb mixture over each rack, pressing to adhere. Place racks on a baking tray.
- Toss baby carrots and beetroot in olive oil and season with salt and pepper. Spread around the lamb, put the baking tray in the oven and roast for 20 minutes.
Making the red wine jus
- Melt butter in a saucepan over low heat. Add onion and sauté for about 10 minutes until golden and caramelised.
- Add wine, rosemary and bay leaf. Simmer until the sauce has reduced by half, about 10 minutes.
- Pour in the stock and simmer until the sauce is reduce by half again, about 15 minutes.
- Strain the sauce and season with salt and pepper.
Making the smashed peas
- Take a large heat-proof bowl and place a colander inside. Place the peas in the colander. Pour boiling water over the peas, letting the water collect in the bowl, and stand for two minutes. This quick blanching method helps the peas retain their vibrant green colour.
- Take the colander out of the bowl and leave the peas to drain.
- Heat oil in a pan. Transfer the peas to pan, add the rest of the ingredients for the mushy peas and sauté well and then mash with a fork or potato masher.
- To assemble the dish, dollop some pea mash on a plate. Carefully layer lamb cutlets on top and surround with the roast vegetables. Lastly, drizzle with the red wine jus.
- It can be served with sour cream too, which is optional.