Posts Tagged ‘rosemary’

So what happened?

May 10, 2008

The lamb was F-A-N-Tastic!

Though i feel the photo doesn’t do the chops justice… *The red part is not blood, it is actually brown after i seared it, not too sure why it end up looking bloody in the photos!*

The lamb was succulent, well marinated with the flavor of rosemary.. just one draw back, the chopped rosemary was the mistake as I had to pick it out when eating the lamb.


The lamb:

  1. Lambchops: french cut (with or without fat – lamb tend to be stronger smelling with fats)
  2. Bunches of Rosemary
  3. Bay Leaves ( optional )
  4. Salt and Pepper

The bread dough:

  1. 2 cups Plain Flour
  2. 1 teaspoon Salt
  3. 1 – 1 1/2 cup Water (add bit by bit till the flour combines)
  4. 1 tablespoon of Oil

How to do it:

1) Bring 2 spring of rosemary with firmer stems to poke through the meaty part of the chops.

2) For the rest of the herbs, chop them up and rub them onto the meat with salt and pepper.

3) Wrap the chops up in a piece of waxed paper.

4) Combine the ingredients of the dough, knead and roll it out on a plate. It should be big enough to wrap the chops.

5) Wrap meat in the dough and put into oven to bake at 200 degree C for 25 minutes – the meat should come out Medium done, leave the meat in the oven with heat off for another 10 minutes for well done chops.

6) Cut the bread crust to reveal juicy chops:

7) The chops should now be ferfectly cooked with the rosemary sealed into the meat. To help increase its appeal, i seared it slightly with olive oil in the pan.

8) Serve with roasted vegetables or, like what i did, I matched it with a light and zesty side, Ravioli in Yogurt Mint sauce (Natural yogurt+chopped fresh mint+lemon juice+lemon zest)

Mistakes you can learn from:

  1. No to be too enthusiastic about the rosemary… I think i drown the lamb with the rosemary and the rosemary bits on the lamb sort of spoiled the texture
  2. The plating appeal and the browning of the lamb can be improved on, might consider shortening the time in the oven so that it comes out medium rare – then sear it at the sides.
  3. I didn’t prep any brown sauce, if i did, i would recommend a reduced Red wine sauce, preferably Shiraz.

The good news is…. this method works!! Just gotta refine it. I’ll be back!


Beggar Lampchops

May 9, 2008

The best lambchops I have ever tasted is from Iggy’s. Though you might comment that, for the price i pay over there, it is only expected that they serve very good lambchops, you are so wrong.

I have gone around trying different versions of Lambchops, the commendable ones are at Senso on Club Street and maybe Pete’s Place at Hyatt (And mind you, they aren’t at the very affordable range). Both tender and very very palatable but none left the impressions as deep as Iggy’s.

The lambchops was part of Iggy’s 9 course tasting menu, and thus the portion served was not as big as the mains from other other restaurants, but the small serving was more then enough for me to truly understand the term “infused with rosemary”. The flavor of the meat was explosive. At the first bite, i the perfect fusion of the meat’s sweetness with the sharpness of rosemary rounded smoothly my palate. Simply unforgettable.

Till date, after numerous tries i have yet to be able to replicate the recipe. I tried marinating for 2 days… nope, it didn’t work, I tried frying it with rosemary infused oil… it didn’t work too… and i did try to poke the rosemary leaves in… nope… didn’t work.

It then took me some time to figure out another method to infuse the flavor intensely into the meat – the Begger Chicken method… The idea evolves around sealing the moisture of the meat and the seasoning within the meat using a dough as a barrier.

Will be trying it out later tonight and will update you on the good news. *keeping fingers cross*