Ingredients:
Lamb Loin | 250 gm |
Beetroot | 100 gm |
Potato | 50 gm |
Rosemary | 05 gm |
Carrot | 50 gm |
Red wine | 100 ml |
Crushed Pepper | 02 gm |
Lamb Stock | 100 ml |
Kosher Salt | 05 gm |
Garlic cloves | 02 gm |

Method:
- To make the herb crust with a good handful of Rosemary and some fresh thyme leaves also. Salt, pepper and a touch of oil. A mini food mixer or processor would be fine to do this.
- For the lamb; place a frying pan over a high heat, meanwhile Marinated the lamb (not the bones) with rapeseed oil, salt and pepper and cover well.
- Place presenting surface down first into the pan, cook for 2 mins, do not move it, then turn it over on its back for another 2 mins.
- Place the butter into the pan with the rosemary, thyme and garlic cloves (slight bashed) and baste the lamb in the bubbling and foaming butter using a spoon.
- Move the herbs and cloves of garlic into the middle of the pan and place the lamb on top. Transfer the whole pan to the pre heated oven for 4 mins (if you don�t have an oven proof frying pan, transfer the lamb and all the pan contents into a roasting tin). and stir nicely.
- Season accordingly, Serve Hot.
- Carve the lamb to divide it into Loin. Serve two chops per person with Red wine Sauce
Critical Details:
- Allergen Details:
? Eggs ? Fish ? Milk ? Peanuts ? Shellfish
? Soy ? Tree Nuts ? Wheat - Intolerance Details:
? Gluten ? Lactose ? Yeast

Executive Chef
Marriott Kathmandu