

with Executive Chef Ingo Stöneberg at The Alma Resort, Cam Ranh, Nha Trang
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with Executive Chef Ingo Stöneberg at The Alma Resort, Cam Ranh, Nha Trang |
Ingredients:
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
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Grilled lamb chops |
Method:
Preparation: