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:

1. Season and marinate the lamb chops with salt and pepper. Grill them to medium.
2. Season and marinate the root vegetables with honey. Oven roast at 180C for about 15 minutes.
3. Form the grated potatoes into cakes with herbs, parmesan cheese and grill them.
4. Arrange the plate with the potato roestis, roasted vegetables and lamb chops.
5. Smear with pinot noir sauce and add a ring of basil oil.

Recipe courtesy of Suresh Thampy