with Executive Chef Ingo Stöneberg at The Alma Resort, Cam Ranh, Nha Trang
New Zealand lamb chops (4 pieces/ 80 gr each): 320 gr
Basmati rice: 30 gr
Vegetable Stock: 60 ml
Onion: 100 gr
Unsalted butter: 50 gr
Pine nuts: 20 gr
Yellow dry raisin: 100 gr
Vermicelli: 20 gr
Beef-tomato (half): 70 gr
Olive oil: 50 gr
Fresh thyme: 4 gr
Sumac powder: 3 gr
Green chilli: 20 gr
Garlic: 12 gr
Salt: 10 gr
Black pepper: 4 gr
Grilled lamb chops
Wash the rice to remove all bran.
Cut 50 gr of the onion in dices. Heat up a pot with olive oil. Sautee the onion, together with the pine nuts, vermicelli and the raisins.
Now add the rice, sauté for 20 seconds and fill in the vegetable stock. Season with salt.
Cover the pot, reduce the heat to a minimum and let it simmer for 12 – 15 minutes
Season the lamb chops with salt, pepper, thyme and garlic. Drizzle them with some olive oil and grill to your liking.
Cut the other 50 gr of the onions in stripes and mix with the sumac powder.
Roast the half tomato and the green chili, apply some olive oil, salt and pepper.
Take the rice from the stove and mix with the butter. Check the seasoning.
Now plate the seasoned onions, the rice and the roast tomato on the same plate.
Garnish with the roasted green chili, some pine seeds and raisins