Easter special recipe by Chef Navtej Sawhney of Arthur's Theme, Balewadi High Street

Easter special recipe by Chef Navtej Sawhney of Arthur's Theme, Balewadi High Street

Lamb chops with roasted beet coulis

Here is a very  special and delicious Easter special recipe from Chef. Navtej Sawhney of Arthur's Theme, Balewadi High Street- a qualified master chef and winner of King Chef title in  2004, 2009 and 2010 .

Serves 4

Ingredients

Rack of lamb 800 g

Garlic paste 50 g

Rosemary 4 sprigs

Sea salt to taste

Black pepper to taste

Lime juice 1 no.

Lemon zest 1/2 tsp

Olive oil 50 ml 

For beetroot coulis:

Beetroot 2 nos.

Garlic paste 20 g

Mint 30 g

Salt and pepper to taste

Strained yogurt 100 g

Method:

For lamb rack-

Make a marinate with olive oil, garlic, sea salt, pepper, lime juice and lemon zest and rosemary.

Smear well all over the lamb rack, keep aside for 1 hour.

Heat the grill and cook the lamb till done.

Let the cooked meat rest for a few minutes and then slice into equal portions.

Serve with mashed potatoes and roasted beetroot coulis.

For beetroot coulis-

Par boil the beer roots and then roast on direct flame.

Wash and peel the skin and keep aside to cool. Chop the beetroot into a coarse paste; add garlic paste, finely chopped mint, salt, pepper and the yogurt.

Keep refrigerated until use.