Saudi Arabian super chef Yousef Khumayes, owner of the acclaimed Garnish fine-dining restaurant in Dubai is a regular fixture on pan-Arab TV cooking shows. Known for creating magic in the kitchen, he shares one of his exclusive recipes, just for you…
Here’s how to make Yousef’s Rack of Lamb Off The Bone, Served With Carrot And Cumin Purée, Minted Mushrooms And A Feta, Olive And Pine Nut Salsa
Serves: 2 | Preparation and cooking time: 90 minutes
INGREDIENTS
For The Lamb And Lamb Marinade
- 2 full racks of lamb off the bone
- 4 garlic cloves
- 4 tbsp olive oil
- salt and pepper
- 2 tbsp of rosemary
For The Carrot And Cumin Purée
- 4 carrots
- 3 shallots
- 3 garlic cloves
- 150mls of unsweetened grape juice
- 500mls chicken stock
- 1 tsp cumin seeds
- 50mls cream or low fat milk
- 1 tsp butter
For The Mushrooms
- 1/2 diced white onion
- 350g sliced mushrooms (of your liking)
- 1 tsp mint
- 1tsp butter
For The Salsa
- 1/4 diced red onion
- 10 pitted and diced black and green olives
- 50g unsalted feta cheese
- 10g roughly chopped or crushed toasted pines
- 1/2tsp fresh rosemary leaves
METHOD:
1. Mix the lamb with the lamb marinade ingredients in a zip locked bag for at least an hour.
2. In a well heated pot, add shallots and garlic, cumin seeds and cook for 4 minutes. Then add the carrots and cook for a further 5-8 minutes, stirring consistently. Now add the unsweetened grape juice and cook for 4 minutes. Add the stock and cook for 10 minutes. Blend with cream and butter. Adjust your seasoning.
3. For the minted mushrooms, in a well heated pan, add a dash of olive oil. Add the onions and mushrooms and cook for 5 minutes. Add the butter and mint and turn off the heat.
4. For the salsa, mix all the salsa ingredients in a bowl. Adjust your seasoning.
5. Present and serve the dish to your liking and enjoy.
The Dubai Food Festival runs from February 6 – 28, 2015. Chef Yousef Khumayes will be participating at the Beach Canteen, Kite Beach Jumeirah and Dine on The Creek, Dubai Creek on February 10.
