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JustHere | August 23, 2017

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Lamb Chops with Mint Sauce, Rosemary Steamed Basmati Rice and Green Peas

Lamb Chops with Mint Sauce, Rosemary Steamed Basmati Rice and Green Peas

 

Prep Time: 10 minutes     Level of Difficulty: Medium

[boxify cols_use =”1″ cols =”2″ position =”left” order =”first” box_spacing =”5″ padding =”20″ height =”500px”  background_color =”#ddd” border_style =”solid” ]Ingredients:

For the lamb chops:
2 Lamb Chops (Trimmed)
Salt and Pepper, to taste
Garlic
5ml Olive Oil

For the rosemary basmati rice:
80g Basmati Rice
200ml Water
Salt, to taste
2g Fresh Rosemary (finely chopped)

For the green peas:
20g Frozen Green Peas
200ml Water
5g Salt

For the mint sauce:
10g Fresh Mint (finely chopped)
15ml Balsamic Vinegar
5g Brown Sugar

[/boxify] [boxify cols_use =”1″ cols =”2″ position =”right” order =”last” box_spacing =”5″ padding =”20″ height =”500px”  border_width =”1″ border_color =”#cccccc” border_style =”solid” ]Cooking Directions

For the lamb chops:

  • Marinate lamb chops in olive oil, salt, pepper and garlic for 10 minutes.
  • Sear the lamb chops on a grill.
  • Place it in the oven at 220°C for 6 minutes (minimum) and for a maximum of 9 minutes.
  • Allow it to rest for 5 minutes.

For the rosemary basmati rice:

  • Place the rice, water, salt and rosemary in a pot and bring to a boil.
  • Cook for approximately 10 minutes or until rice is cooked.

For the green peas:

  • Place the water and the salt in a pot and bring to a boil.
  • Once the water is boiling, add the green peas and boil for approximately 5 minutes.
  • Remove the peas from the water and allow excess water to drain out.

For the mint sauce:

  • Place the vinegar and sugar in a pot and bring to a simmer until the sugar has dissolved.
  • Add the chopped mint and reduce slightly.

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GrandHyattChef_Waldo-1463By Chef Waldo Pieter Schouwstra
Nationality: South African

Waldo‘s love for cookery started at the age of 8, when he used to spend time cooking in the kitchen with his mother. After studying the art of cooking in South Africa, he joined Grand Hyatt, Doha where he has been working for two years. He enjoys his work best when the restaurant is full and he has to manage the kitchen with utmost focus. Accolades that he is proud of include two bronze medals that he won at competitions held in Doha. “To taste what you make is an amazing feeling. And when guests love what you make, it’s an even more amazing feeling,” he says.

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