BY CHEF MANJUNATH MURAL
FORMER CHEF AT THE SONG OF INDIA - 1 MICHELIN STAR RESTAURANT
Portion size - Serves 2
Total Cooking time: 45-60 minutes
Experiment with Wolf Blass
Gold Label Shiraz
8 pcs of Australian single bone lamb (serving for 2 persons)
For the marinade:
For the sauce:
1. Prepare the marinade. Combine all the marinade ingredients in a bowl.
2. Marinate the lamb. Massage the marinade into the lamb chop, covering the meat fully. Keep it aside for 45 minutes to 1 hour in a chiller.
3. Build the masala sauce:
4. Cook the lamb. Heat a non-stick pan, drizzle some olive oil, and place the lamb chops in one by one. To get a well-done cook, leave the lamb chops for 4-5 mins each on both sides.
5. Prepare to plate. Heat the sauce and season to taste.
Arrange the lamb chops on the plate, ladling a generous portion of the masala sauce onto the meat. Garnish the dish with micro greens. Serve with flavoured rice, naan or spiced potatoes.