INGREDIENTS
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600 gr. lamb chops
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1 clove of garlic, small
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50 ml. olive oil
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2 gr. mustard
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1 gr. freshly ground black pepper
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A bunch of fresh thyme, sliced
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200 gr. potatoes, peeled
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50 gr. Chef Ready® Semi Dried Tomato Segments
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25 gr. heavy cream
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30 gr. butter
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2 gr. salt
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1 gr. freshly ground black pepper
Mashed potatoes with Chef Ready® Semi Dried Tomato
Grilled Lamb Chops
PREPARATION AND SERVICE
250 mins 4 servings MAIN COURSE
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Inside bowl, place lamb chops, thyme, garlic, black pepper, mustard and olive oil.
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Mix by hand, rubbing the lamb. Make certain all sides of meat are covered with the marinade.
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Seal the bowl with non-permeable cover. Place in refrigerator to rest for 1 full day.
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50 gr. soft butter
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25 gr. Chef Ready® Semi Dried Tomato Segments
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1 ml. lemon juice
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1 gr. parsley
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1 gr. thyme
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1 gr. salt
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1 gr. freshly ground black pepper
Maître d'hôtel butter
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4 spears of asparagus, peeled
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1 ml. olive oil
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1 gr. salt
Sautéed Asparagus
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2 bowls
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Soup pan
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Food processor (blender)
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Stretch film (food grade)
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Grill
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Frying pan
REQUIRED EQUIPMENTS
Lamb Chop Marinade
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Cut potatoes into quarters, wash with cold water.
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Pour cold water inside soup pan, add potatoes, turn on the heat to medium-low. Add salt.
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Cook for 45-50 minutes until potatoes are nicely cooked.
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Place potatoes inside food processor bowl. Add Chef Ready® Semi Dried Tomato, heavy cream, butter, salt, black pepper. Turn on blender to make mashed potatoes.
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Keep mash potatoes warm for service.
Mashed potatoes with Chef Ready®
Semi Dried Tomato
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Inside another bowl, put soft butter, Chef Ready® Semi Dried Tomato, lemon juice, parsley, thyme, salt and black pepper. Mix thoroughly.
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Pour mixture inside stretch film, make into a roll.
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Place in refrigerator to harden
Maître d'hôtel butter
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Take the marinated lamb chops out of the refrigerator, let rest at room temperature for 30 minutes.
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Heat grill to hot.
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Sear all sides of lamb. Continue grilling for 5-6 minutes for medium rare, or continue grilling until your desired meat color.
Bringing All Together
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Take asparagus spears and place inside frying pan, add olive oil and salt. Sauté for a few minutes.
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Cut maître d'hôtel butter into slices
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On service plate, place the asparagus, warm mashed potatoes, and grilled lamb chops. Place a slice of maître d'hôtel butter on top of lamb.
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Service.
While preparing mashed potatoes, add meat stock in food processor to vary the onsistency of mash.
Garnished lamb with Chef Ready® Dried Lemon Chips and Chef Ready® Dried Orange Chips.
Chef's recommendation:
Ismetpasa Mah. Cali Sk. No: 3, 35980 Dikili, Izmir, TURKEY
Sağancı Mah. Tatartepe Sok. No:12/A, Yenice, 35700 Bergama/İzmir, Turkey
Phone +90 (0) 232 641 82 00
