Rock Salt

Cumin spiced Australian lamb cutlet with first of summer greens and pomegranate

Cumin spiced Australian lamb cutlet with first of summer greens and pomegranate

Serves 1 person

Ingredients

• 300g French trimmed lamb cutlet
• 100g cooked quinoa
• 50g garden peas
• 50g sugar snap peas
• 5 spears of asparagus
• 50g diced zucchini
• Lemon juice and zest of ½ a lemon
• 2 cloves of garlic
• 40g diced red onion
• 40g sun blushed tomatoes
• 5 leaves of basil
• 10g coriander
• 30g feta cheese
• 30g pomegranate
• 15g toasted sunflower seeds
• Salt and pepper to taste
• 2 pinches of cumin
• 2 sprigs of thyme
• 1 clove of garlic
• 40g of unsalted butter

Method

1. Bring a large pan of salted water to the boil 
2. Blanch all the green peas, asparagus and sugar-snap peas and refresh in ice cold water
3. Sauté the zucchini in olive oil along with the shallot and the garlic
4. To prepare the salad, place the cooked quinoa in a bowl, then add all the cooked green vegetables, zest and juice of half a lemon, toasted sunflower seeds, feta cheese, ripped basil and the finely chopped coriander, pomegranate and the olive oil; mix gently together and then season to taste
5. To prepare the lamb cutlet, place a frying pan on the stove and warm ready, season the lamb cutlets to taste with salt, pepper and the cumin, then sear on all edges of the lamb cutlets and place in an oven @ 180°C for 4 minutes with the butter thyme and garlic
6. Take out of the oven and rest for 6 minutes
7. Assemble the dish by placing the quinoa salad in the base of the plate and top with the lamb cutlets, sprinkle some freshly grated lemon zest and a drizzle of olive oil

Press release for chef Mark

Originally from England, from the gourmet capital market town Ludlow in Shropshire, I have been working for the past 20 years in leading hotels and Michelin star kitchens in England and Thailand alike. Spending more than a decade in 1 & 2 Michelin star restaurants, my passion for excellence and to create fantastic dining experiences is a priority.

I have spent the last 12 years working in Thailand, firstly at Soneva Kiri and then as chef de cuisine at the award-winning Reflexions restaurant at the Plaza Athenee Bangkok and being awarded customers choice ‘Best French Fine Dining Restaurant at the Thailand Best Restaurant Awards 2015.

My cooking style focuses on the product, extracting the best from the ingredients, focusing on locally sourced products as much possible and, if something cannot be sourced to our high standards, we then make it from scratch ourselves.

I would describe my food as focusing on flavour extraction using classic as well as modern cooking techniques, serving high quality, athletically pleasing food.

At the Nai Harn we have three signature restaurants, Cosmo our all-day-dining restaurant, where you expect to find European and Thai dishes – highlights including Phah Goong, Plas Todd Yum Mamuang, Grilled Andaman Prawns with Pita Bread, Cucumber and Mint Salad, Hokkaido Scallops with Home Cured Coppa Ham and Apple and Ginger Purée, Cured In-house Kurobuta Pork Loin, Slow Cooked Duck Egg and Crushed Peas.

Rock Salt, our stunning signature restaurant right on the ocean front with stunning views across the Andaman sea, serves a menu focusing on locally caught seafood, wood fire oven pizzas, tandoor signatures, our very own catch of the day black board and a wonderful selection of Thai dishes.