Tomato Lamb Chops and Turmeric Potatoes | Restaurant Recipes at HOME

Tomato Lamb Chops and Turmeric Potatoes by Chef Vineet Bhatia

Lamb chops
6 lamb chops, 2 bone chops trimmed to 1 bone to get a thicker & meaty lamb chop, flattened and pricked with a knife
2 tablespoons tomato pesto
1 red chilli, chopped
1 tablespoon ginger, chopped
½ tablespoon garlic, chopped
A small handful of parsley, chopped
Salt
½ tablespoon lemon juice
In a bowl mix together all the ingredients except the lamb chop to form the marinade.
Rub the marinade on the lamb chops and leave to marinate for 2 hours.
Heat a grill or a pan and cook the lamb chops until your desired doneness, glaze the lamb chops with the marinade as you grill the chops.


Turmeric potatoes
1 tablespoon oil
1 teaspoon mustard seeds
200g boiled potatoes, cut into ¾ inch cubes
2 tablespoon mustard paste
Salt
Heat oil in a pan and add the mustard seeds. As they begin to pop and crackle add the potatoes and salt, saute for a couple minute and spoon in mustard paste and chopped parsley. Gently fold the mustard paste into the potatoes, set aside

To assemble the dish, spoon the mustard potatoes to the centre of the plate and arrange 3 lamb chops around it.
Spoon some of the marinade on the lamb and a teaspoon of tomato pesto besides it, garnish with a sprig of parsley.

#cheftraveller #chefvineet #vineetbhatia

Website: http://vineetbhatia.com
Facebook:   / thevineetbhatia  
Instagram:   / chefvineet  
Twitter:   / thevineetbhatia