Chilli chocolate lamb chops
|125 g||brown sugar|
|15 ml||tamarind — paste|
|60 ml||lemon juice|
|15 g||fresh coriander|
|100 g||red chilli|
|30 ml||vegetable oil|
|2.5 g||salt — kosher|
|2.5 g||freshly ground black pepper|
|dark chocolate — to taste|
|450 g||lamb — rack|
|50 g||red pepper|
|55 g||red onion|
|35 g||fresh coriander|
|35 g||fresh basil|
|70 ml||fish sauce|
|60 ml||vinegar — rice|
|45 g||icing sugar|
|45 g||garlic — cloves|
Mix marinade mixture except chocolate in a bowl, whisk. Refrigerate.
Clean and trim lamb rack.
Place lamb rack in marinade and refrigerate.
Preheat oven to 190 degrees celcius.
Slice up the cabage, carrots,onion, cilantro leaves, mint leaves and basil finely.
Mix all together.
Mix all dressing ingredients together, whisk until sugar is disolved.
Place in a squeezy bottle and refrigerate all ingredients for plating.
Heat up griddle pan until really hot to ensure char grilling.
Grill each side approximately 2 min to score.
Place on a greased pan to finish cooking in the oven.
Complete cooking process in oven by basting every 2min.
Rest on a cooling rack for 5 min before serving.
Left over marinade add melted chocolate and drizzle over lamb after plating.
Coat salad with the dressing and plate with lamb as per photo (can drizzle dressing over plate for garnish if required).
Recipe by Thero Ramatebele of CTIA Chefs Academy.
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