Preparation time: 5 minutes
Cooking time: 20 minutes
400 gms double bone lamb
Black pepper and salt to marinate
3 tbsp olive oil
2 cloves of garlic
2 cloves of black garlic
1 sprig of fresh thyme
3 tbsp butter
- Take the lamb chops and season them with pepper and salt
- Place the lamb on a grill or if you have a barbeque at home, you can use its flame grill for a chargrilled flavour. Usually, while grilling on barbeques, the outer layer gets cooked well and is crusty whereas the layers beneath, with fat content, are left uncooked. Chef Grant begins grilling the fat side first, to ensure the insides are well cooked.
- Use a pair of tongs to turn the lamb chops occasionally. This should take about 10 to 12 minutes on a high flame.
- Then remove the lamb chops from the grill.
- Heat a pan, add olive oil and place the cutlet. Add garlic, thyme, and butter. Infuse the flavour of thyme and garlic into the oil and butter until the butter melts completely. Then braise the cutlets with this oil and butter mix.
Note: Braising is a cooking technique in which the main ingredient is seared in fat, and then simmered in liquid on low to medium heat in a covered pot.
- Remove the cutlets onto a grill to drain excess oil and then plate it. Garnish with black garlic cloves and micro greens and serve warm.
Recipe courtesy: Chef Grant Marais, Publique, Dubai