Chef Booncherd Sornsuwan
Executive Chef, The Twin Tower Bangkok Hotel
Grilled Rack of Lamb
560 g 8 pcs Lamb Racks, 70 g per piece
2 tbsp Vegetable Oil
20 g Butter
240 g Potato, sliced
80 g Baby Carrots
40 g Baby Green Asparagus
40 g Mushrooms
40 g Red Onions, diced
40 g Onions, sliced
California Raisin Red Wine Sauce
100 g California Raisins
8 tbsp Brown Lamb Stock
4 tbsp Red Wine
30 g Shallots, chopped
20 ml Olive Oil
Grilled Rack of Lamb
1
Season lamb racks with salt and pepper. Heat oil in a griddle pan and grill lamb racks until they are medium rare. Rest the lamb for 10 minutes.
2
Sauté potatoes with onions until brown. Season with salt and pepper.
3
Grill asparagus, baby carrots, pepper and mushrooms with butter until cooked. Set aside.
California Raisin Red Wine Sauce
4
Heat oil in a sauce pan. Add shallots, red wine and reduce until the wine has completely evaporated.
5
Add brown lamb stock and California Raisins. Simmer until the sauce thickens and the raisins soften.
Assembly
6
Place the lamb racks on a plate with sautéed potatoes and grilled vegetables. Drizzle California Raisin Red Wine Sauce generously.
CategoryMain Dishes
Ingredients
Grilled Rack of Lamb
560 g 8 pcs Lamb Racks, 70 g per piece
2 tbsp Vegetable Oil
20 g Butter
240 g Potato, sliced
80 g Baby Carrots
40 g Baby Green Asparagus
40 g Mushrooms
40 g Red Onions, diced
40 g Onions, sliced
California Raisin Red Wine Sauce
100 g California Raisins
8 tbsp Brown Lamb Stock
4 tbsp Red Wine
30 g Shallots, chopped
20 ml Olive Oil