Ingredients:
• 260 g New Zealand lamb chops (cap on)
• 60 g – grated par boiled Potatoes with herbs
• 30 g – parmesan cheese
• 30 g – Carrots (roasted)
• 30 g – Turnips (roasted)
• 20 g – beet (roasted)
• 30 g – Spring onions grilled
• 4 tsp – Asparagus spears
• 30 ml – pinot noir sauce
• 05 ml – Basil oil
Method:
- Season and marinate the lamb chops with salt and pepper. Grill them to medium.
- Season and marinate the root vegetables with honey. Oven roast at 180C for about 15 minutes.
- Form the grated potatoes into cakes with herbs, parmesan cheese and grill them.
- Arrange the plate with the potato roestis, roasted vegetables and lamb chops.
- Smear with pinot noir sauce and add a ring of basil oil.
Recipe courtesy of Suresh Thampy