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Herb Infused Grilled Lamb Chop


Recipe by Chef Harpreet Singh Sahai, Executive Sous Chef, Hyatt Regency, Mumbai: Herb-infused grilled lamb chop with oven roasted potato wedges and walnut ratafia



– KitchenAid Cookware


– Lamb chops: 210 gm

– Potato wedges: 60gm

– Rosemary: ½ tablespoon

– Thyme: ½ tablespoon

– Olive oil: 1 tablespoon

– Red wine: 20ml

– Onion: ½ tablespoon

– Garlic: ½ tablespoon

– Demi glaze: 50 ml

– Salt: to taste

– Pepper: to taste

– Walnut: 10gm

– Parmesan cheese: 5 gm

– Micro greens (mixed lettuce): 10gm



– Marinate the lamb chops with olive oil, thyme, rosemary, garlic cloves, salt and crushed black pepper.

– Preheat the KitchenAid Stainless Steel Cookware on medium-high heat.

– Place the lamb chop on the skillet on medium heat.

– Grill the lamb chop to the desired doneness. For medium doneness grill for about 3 minutes on each side. Let it rest before serving.

– Cut the potato into wedges with skin on and par boil them.

– Season the wedges and roast them in the Oven.


Walnut Ratafia Sauce:

– Roast the walnuts and remove the skin then chop them.

– Heat the KitchenAid Non – Stick Skillet and add olive oil, onion, garlic, walnuts and sauté until golden brown.

– Deglaze it with red wine and add a demi glaze with proper seasoning.


Side Salad

– Mix the micro greens (mixed lettuce) with olive oil, salt, and pepper along with some parmesan cheese.

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