By Chef Faisal – Prep/Cook time: 2hr, Serves: 1
Ingredients
For the Roasted Pumpkin:
500g pumpkin, cubed
Pinch sea salt
Pinch black pepper powder
1 tbsp olive oil
For the Mashed Potatoes:
500g boiled potatoes
½ tsp sea salt
20g butter
Pinch white pepper powder
100ml cooking cream
5g Parmesan cheese
½ tsp chicken stock powder
For the Pumpkin Purée:
250g roasted pumpkin
Pinch sea salt
Pinch cayenne pepper powder
Pinch white pepper powder
For the BBQ Glaze Sauce:
120ml water
50g white sugar
Pinch cayenne pepper powder
30ml BBQ sauce
1 tsp Dijon mustard
Pinch sea salt
Pinch black pepper powder
1 tsp Worcestershire sauce
5 tsp balsamic vinegar
For the Lamb Chops:
50g breadcrumbs
10g parsley
10g coriander leaves
15g butter
3 pcs lamb chops
Method:
Roasted Pumpkin:
Toss pumpkin cubes with olive oil, salt, and pepper. Roast in a preheated oven at 200°C for 20 minutes.
Mashed Potatoes:
Mash boiled potatoes and cook with salt, butter, cream, and pepper on low heat until smooth. Stir in Parmesan cheese and chicken stock powder.
Pumpkin Purée:
Blend roasted pumpkin with sea salt, cayenne pepper, and white pepper for 2 minutes until smooth.
BBQ Glaze Sauce:
Combine all ingredients except BBQ sauce in a saucepan and cook for 5 minutes. Remove from heat, add BBQ sauce, and mix well.
Lamb Chops:
In a food processor, blend breadcrumbs, parsley, coriander, and butter. Grill lamb chops on each side for 3 minutes. Coat with the breadcrumb mixture and roast in the oven at 180°C for 20 minutes.
Plating and Serving:
Arrange the grilled lamb chops on a plate beside mashed potatoes and pumpkin purée. Drizzle with BBQ glaze sauce for a rich finish.
Lamb is a versatile protein that pairs wonderfully with a variety of red wines. For this distinct lamb recipe, we sought a wine that would enhance the spices, dressings, and sides—while perfectly complementing the lamb itself. Our choice? The timeless 2019 Rioja Reserva from Marqués de Riscal.
