another publication by IMAGE asia

Marinated Double Lamb Chops   with anchovy-roasted garlic butter, grilled herb tomatoes and snow peas

by EL Gaucho, Karon Beach Square



  • 880 gm boneless short loin lamb
  • 600 gm carrots
  • 60 gm cooking
  • butter
  • 40 gm spring onions
  • 160 gm snow peas
  • 60 gm onions
  • 20 gm olive oil
  • 120 gm shitake mushrooms
  • 120 gm abalone
  • mushrooms
  • 4 gm black pepper
  • 4 gm salt
  • 60 gm anchovies
  • 160 ml red wine sauce
  • 40 ml port wine

Method: Marinate lamb with salt, pepper, red wine, port wine, chopped garlic, and rosemary. Set aside in olive oil. Sauté the snow peas, mushrooms, tomatoes, spring onions, and carrots with butter; season with salt and pepper. Preheat a frying pan and sear the lamb's surface then bake lamb in the oven for three minutes. Place vegetables in serving plate then arrange the lamb on top; garnish with mint.

About Chef Pichet Kitkha

Executive Sous Chef Pichet Kitkha began his career at the Banyan Tree Phuket and since then he's worked extensively in the culinary field, creating works of culinary art for 13 years before arriving at the Mövenpick Resort and Spa Karon Beach Phuket.

  • Chef Pichet Kitkha

EL Gaucho, Karon Beach Square