Ingredients (serves 1)
250g baby lamb rack I 50g baby potatoes I 30ml lamb jus I 15g cherry tomatoes I 20 ml red wine I 10g garlic I Green peppercorns I rosemary I snow peas I micro greens I Hawaiian pink salt
Marinate 4 lamb chops with pink salt, green peppercorns, garlic and red wine overnight then separate the lamb from the marinade.
Cut into quarters and bake baby potatoes with the skin and comfit the tomatoes. In the meantime, reduce lamb jus with some rosemary leaf infusion.
To grill the lamb chops, heat a charcoal stove to top temperature and grill each side until medium rare, then let it rest for a couple of minutes.
Serve the lamb chops on a lava stone with a roasted potato and comfit tomato bed, add the sauce and garnish with snow peas micro greens and pink salt flakes.
About Chef Marco Cacia
Chef Marco oversees Bodega & Grill Restaurant, the Italian restaurant and steak house at Angsana Laguna Phuket. The menu offerings, new signature food and wine pairings at Bodega & Grill are scrupulously developed by Chef Marco.
He was born in Italy and is passionate about Italian and French cuisine, as well as harbouring a profound love of Thai cooking.
Chef Marco began his career at a young age in 2011, undertaking culinary adventures in well-known restaurants in Italy, Spain and Australia.
“I’m excited and look forward to creating dishes that incorporate my personal style, where guests can soon experience new pairings to accompany classic dishes such as my signature dish, Costolette di agnello alla griglia or Grilled lamb chops” said Chef Marco.
Bodega & Grill Restaurant