How to Make Sumac-Infused Lamb Chops
Lamb chops are some of the most flavourful and tender cuts you can feature on your springtime menu and an infusion of bold, zesty sumac allows you to play with Asian-inspired flavour while staying true to tradition. Lamb chops also offer a great mark-up, allowing you to turn a quick profit.
In the how-to video below you'll see Chris John, a Development Chef at Bristol's National Catering Equipment Centre, guide you through the steps.
How to make Sumac-Infused Lamb Chops
What is the Dish?
Prep Time
2 Hours 30 MinutesCook Time
30 MinutesCuisine
BritishNo main course says "Easter" like lamb - and lemony sumac evokes the taste of summer. Chef Chris John's sumac-infused lamb chops make a great starter for springtime celebrations.
Cost To Make
- Per portion: £3.35
Menu Price
Profit
- Gross profit per portion: £11.60
Ingredients
This starter makes the most of seasonal British ingredients, perfect for a traditional Easter dish.
For the lamb chops:
- 4 lamb chops
- 2 garlic cloves
- Fresh rosemary
- 12 asparagus spears
- 2 mini-gem lettuce
- 13g banana blossom
- Fresh thyme
- 10g ground sumac
- 40g butter
- Garlic infused oil
For the marinade
- 4g mustard seeds
- 3g ground sumac
- 1 garlic clove
- 5g onuga
- 6g capers
- 30ml olive oil
- Fresh thyme
For the purée
- 3 parsnips
- 400ml cream
- 300ml water
- 1 tbsp curry powder
- Salt and pepper
For the potatoes:
- 4 potatoes
- 100g butter
- Garlic clove
- Olive oil
- Fresh thyme
- Salt and pepper
What Steps Do I Follow?
- Divide the lamb chops, two garlic cloves, rosemary, sumac and butter between four vacuum bags. Season and seal, then sous vide the lamb at 58°C for two hours
- To make the marinade, place the ingredients into a pestle and mortar, grind to a paste and set aside
- Make the potato fondant. Using a round pastry cutter, cut out a piece from each potato. Steam these for 15 minutes. Add the oil to the pan and drop the potatoes in, add the butter, garlic and thyme. Keep turning the potatoes until they are golden and soft-centred
- Peel and chop the parsnips, add them to a saucepan and top with the cream and water. Add the curry powder and season, then bring to a boil and simmer until the parsnips are soft and the liquid has reduced by half
- Empty the contents of the pan into a food processor and blitz into a purée. Pass through a sieve and transfer into a squeeze sauce bottle ready for service
- Dress the plate. Cut the lettuce in half lengthways and drizzle with garlic oil. Place the lettuce and asparagus onto a hot grill. Brush with a little more garlic oil, season and rotate until chargrilled
- After two hours, remove the lamb from the sous vide machine and place on the grill. Brush both sides with the marinade. The lamb is cooked so just finish it on the grill and crisp the edges. Allow the lamb to rest for a moment between the grill and the plate
- Add the purée to the plate, set the lettuce on one side, add the rested lamb chop, fondant potato and three pieces of asparagus. Using garnish tweezers for precision, top with banana blossom crisps and a little fresh thyme. Dust the plate with some ground sumac and serve
What Equipment Do I Need?
Here you'll find the tools of the trade needed to replicate this starter for your menu.
Multibuy savings
Reduced Price
Chef Profile
"I have worked in the industry for more than 10 years.
"From sous chef to head chef to catering manager, I've worked my way up the ranks in environments ranging from a seafront restaurant to a military camp.
"My recipe ideas come from balancing flavours I've come across throughout my career and injecting them into classic dishes to give customers exciting tastes and enjoyable experiences."
Chris John | NCEC Development Chef
