CHEF A. SANTOSO WINDOE Pistachio Crusted Lamb Chops
- Prep time 20Min
- Cook time 20Min
- Technique Grill, Sear
- Meat Lamb
- Cut Rack
- Serves 3
A deliciously marinated lamb rack, served with grilled baby corn, sautéed Brussels sprouts, and a tangy toum sauce for a perfect balance of flavours.
Ingredients
LAMB RACK
- 300g Lamb rack
- 20g Dijon mustard
- 50g Pistachios
- 5g Salt
- 5g Black pepper
GRILLED BABY CORN
- 100g Baby corn
- 25g Chipotle
- 30g Mayonnaise
- 5g Nori
VEGETABLES
- 50g Brussels sprouts
- 5g Garlic
- 5g Butter
- 5g Salt
- 5g Pepper
TOUM SAUCE
- 100g Sour cream
- 5g Garlic powder
- 2g Sumac powder
Method
LAMB RACK
- Season the lamb rack with salt and pepper, then pan-sear it until browned on all sides.
- Marinate the lamb with Dijon mustard and crushed pistachios, then roast it in the oven at 175°C for 25 minutes.
GRILLED BABY CORN
- Boil the baby corn until half-cooked, then grill until fully cooked and slightly charred.
- Mix mayonnaise and chipotle, then brush the mixture onto the grilled baby corn and sprinkle with crushed nori.
VEGETABLES
- Blanch the Brussels sprouts until half-cooked.
- Sauté garlic in butter, then add the Brussels sprouts and season with salt and pepper.
TOUM SAUCE
- Mix sour cream and garlic powder together.
- Sprinkle with sumac powder before serving.
