Coriander Rack of Lamb with Mediterranian Lentils

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Serves 4

Ingredients
8 lamb chops (single bone)
1 cup (250 ml) sweet soy sauce
2 tablespoons coriander seeds
1 stalk lemon grass (crushed)
4 lime leaves
1 red chili (split)
1 cup (250 ml) French lentils
1 lemon zest/juice
1 tablespoon garlic (chopped)
1 large fennel bulb (diced)
1 small carrot (diced)
2 tablespoons parsley (chopped)
Salt and pepper to taste
3 oz (100 ml) extra virgin olive oil
Two 6 oz (150 ml) pkg plain yogurt
1 cucumber (minced)
12 equal sized leaves

Cooking Method

1. Combine the sweet soy sauce, coriander seeds, lemon grass, lime leaves and red chili in a small vessel, and let it rest overnight. The next day, 1 hour before the meal, marinate the lamb chops.
2. Cook the lentils until soft but not falling apart, drain and wash well, add the lemon zest, juice, diced carrot/fennel bulb, parsley and olive oil. Taste for seasoning and set aside.
3. Mix the minced cucumber with the plain yogurt and set aside.
4. Wash the romaine leaves and dry well.
5. Heat the grill and cook the marinated lamb chops, arrange the romaine leaves on the plate and spoon the lentils over attractively. Spoon the yogurt sauce over the lentils and place the cooked lamb on top of the lentils, serve.

AC thanks Chef Dan Ivarie of The Peninsula Bangkok's famous Jesters restaurant for this fabulous recipe!

                                                                                                 - AC Team

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Crispy Duck Pancake with Tatsoi and Mustard Vinaigrette
Avocado Roll with Smoked Trout and Tobiko Caviar

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