Ingredients (serves four)
900g lamb chops, fat and skin off, bone cleaned, cut in one bone chop
Marination:
• Lemon juice: half a lemon
• 120ml pomegranate molasses/pomegranate syrup
• 1½ tsp red chili powder
• 60g fresh ginger, peeled, roughly chopped
• 5 garlic cloves, peeled, whole
• 5g coriander seeds, dry sautéed, rough crushed
• 1½ tsp table salt
• 1tsp garam masala powder
To glaze: Salted butter, softened
• Okra and potatoes
• 30ml corn oil
• ¼ tsp cumin seeds
• 20g fresh ginger, peeled, finely chopped
• 480g potatoes boiled, local with skin, cut in long wedges
• 2 long slit red or green chillies
• 200g fresh okra, wet wiped in a cloth, cut in thin long pieces without the heads
• 60g grainy mustard
• 8 cherry plum tomatoes
• 2 rosemary sprigs, only leaves
• ½ tsp table salt
• Lemon juice of quarter of a lemon
Tamarind and balsamic sauce:
• 150ml balsamic vinegar
• 70g tamarind pulp (added to 120ml of warm water, finely strained)
• 150g sugar
• 20 fresh red pomegranate seeds for garnish
Method
Lamb chops:
1 Blend the marination of lamb chop to a fine paste, marinade and keep in the refrigerator for three hours.
2 Pre-heat the oven at 220°C.
3 Cover the bone of the chop with small pieces of food foil.
4. Cook in the oven for six minutes and remove, lay to rest.
Okra and potatoes:
1 Heat the oil in a non-stick pan.
2 Add in the cumin seeds and let it splatter. Add the chopped ginger, sauté for 10 seconds, add the chillies, then the potatoes and toss till they are light brown in colour with a crust.
3 Add the okra with the potatoes and sauté for four minutes, on a medium flame.
4 Put in the tomatoes and mix for half a minute.
5 Sprinkle with fresh lemon juice, rosemary, salt and evenly toss in the pan.
Warm tamarind and balsamic sauce:
1 Mix all the ingredients in a sauce pan and simmer till the consistency is similar to that of honey.
2 Keep warm in the pan, covered.
Final presentation:
1 Place the lamb chops back in the oven for a minute and finish glazing with the softened butter.
2 Place the okra with potatoes in the centre of the place and arrange the chops over the vegetables.
3 Drizzle the sauce around the chops and garnish with fresh pomegranate seeds.
4 Best accompanied with butter naan and labneh.
Open 7pm-11pm; Fri & Sat (lunch) 12:30pm-3pm. Yas Viceroy, www.viceroyhotelsandresorts.com/abudhabi (02 656 0600).
The chef
Name: Satish Shenoy
Nationality: British
Raised by a family of restaurateurs in Mumbai, Satish received his post graduate diploma from the Oberoi College of Learning and Development in New Delhi, India. He rose through the ranks at The Oberoi before moving to Carnival Cruise Lines, exploring Latin American and the Caribbean cuisine, and then to London. He then moved to Dubai to open the Indego at the Grosvenor House, before finally arriving at the Yas Viceroy.
