Lamb Me Your Recipe Chef's Special Edition

In Lamb Me Your Recipe Chef's Special Edition, join Paul for an epic taste journey as he visits Singapore's most talented chefs and have them share their extraordinary lamb creations with you!

 

Episode 1: LeVel 33 & Meatsmith Little India

Join us as we hear from two of Singapore's best chefs on how to use the finest high quality Australian lamb to create two mouthwatering lamb dishes.

Chef ArChan from LeVel 33 who has trained in Australia, demonstrates how to do the Roasted Lamb Banjo that is crispy on the outside, and tender on the inside. Marinated with a variety of spices, stewed and then roasted, this dish is a perfect blend of flavours.

From Chef Kurt Sombero of Meatsmith Little India comes barbecue Lamb Ribs, with a unique Indian twist. The lamb ribs are first marinated for 36 hours, smoked for 8 hours and then grilled with a berry glaze. Spices are also used to give the ribs a distinct kick.

Chef Archan Bio Pic.jpg

About

Chef Archan

Chef ArChan is the Executive Chef of LeVeL33 - Offering menu inspired by the beers and the brewing process bring them the best that the world’s highest microbrewery restaurant can offer. 

LeVel 33 - Lamb Banjo.jpg

Lamb Me Your Recipe:
Lamb Banjo

Marinated with a variety of spices, stewed and then roasted. Lamb Banjo is a perfect blend of flavours, crispy on the outside, and tender on the inside.

Meatsmith Little India - Head Chef Kurt

About

Chef Kurt Sombero

Kurt Sombero is Head Chef of Meatsmith Little India - Singapore’s first restaurant
combining the taste of India, with fixed roots in American barbecue.

Meat Smith - Berry Lamb Ribs.jpg

Lamb Me Your Recipe:
Berry Lamb Ribs

The Lamb Ribs marinated with spices from both Northern China and India.

Episode 2: Prego & Opus Bar and Grill

Paul Foster is back to get his hands on some of the finest lamb dishes in Singapore. Join him as he hears from two of Singapore’s best chefs whilst they create sumptuous dishes using quality Australian lamb.

Prego’s Chef Mauro Sanna dips into his Italian roots by making a spice lamb pizza that simultaneously redefines a pizza and pays homage to the sheep breeding that populates Sardinia - where Chef Mauro is originally from.

Chef Tazi Mohammed from Opus Bar & Grill also goes for the option of curing his homesickness by creating a distinctive Moroccan Lamb Skewer by using the simple ingredients of fresh herbs and high-quality free-range lamb cuts from Australia to enhance the flavour profile. 

 
Chef%20Mauro%20Sanna%202_edited.jpg

About

Chef Mauro

Chef Mauro is an Italian chef with over 40 years of culinary experience. Chef Mauro hopes to bring his heartfelt culinary passion through timeless Italian classics to Prego diners.

Prego - Mediterranean spiced lamb.jpg

Lamb Me Your Recipe:

Mediterranean Spiced Lamb

A spice lamb pizza that simultaneously redefines a pizza and pays homage to the sheep breeding that populates Sardinia - where Chef Mauro is originally from.

Chef Tazi Mohammed.JPG

About

Chef Tazi

Chef Tazi is the Sous Chef of  Opus Bar & Grill. At a young age of 31, he has accumulated over 12 years of experience in the culinary and hospitality industry across Morocco, Malaysia and Singapore.

Hilton - Moroccan Lamb Skewers.jpg

Lamb Me Your Recipe:
Moroccan Lamb Skewers

Simple ingredients of fresh herbs and high-quality free-range lamb cuts from Australia.

Episode 3: Super Loco & Cheek Bistro

Join Paul Foster as he digs into two very culturally distinct lamb dishes made by two of the best chefs in Singapore.

Chef Jason Jones from Super Loco keeps it simple and delicious with his rendition of a Lamb Taco. But he uses it to introduce the lamb barbacoa - a spicy Mexican slow-cooked lamb. He recreates this traditional dish by using a premium-grade Australian lamb shoulder.

In Cheek Bistro, Chef Rishi Naleendra introduces us to the restaurant’s popular Lamb Ribs where he uses roasted spices to add delicious flavour to the dish. Using the finest Australian lamb, Chef Rishi believes it is perfect for retaining all the flavour from his spices.   

 
Chef Jason Jones 2.jpg

About

Chef Jason

Chef Jason's interest in food started at the tender age of 11, where he worked at a small general store in a local coastal town in Australia. 

Super Loco - Lamb Taco.jpg

Lamb Me Your Recipe:
Lamb Barbacoa Taco

Experience the traditional flavours of a spicy Mexican slow-cooked lamb. 

Cheek Bistro Rishi Naleendra.jpg

About

Chef Rishi

Chef Rishi has been creating combinations of flavours, textures and aesthetics that strike a fine balance in much-vaunted dishes which have received numerous accolades in Singapore.

Cheek Bistro - Lamb Ribs.jpg

Lamb Me Your Recipe:
Lamb Spice Ribs

Using roasted spices to add delicious flavour to the lamb ribs.

Episode 4: Burnt Ends & Chico Loco

Join us as we peek into the restaurants of two of Singapore's best chefs and see how they use high-quality Australian lamb in their delectable dishes.
 

Burnt Ends’ Chef Dave Pynt makes full use of his wood-burning oven to create a Lamb Gyro in his one Michelin-star restaurant. The Australian lamb shoulder he uses is first brined in a buttermilk solution for two days before being oven-roasted for three hours.

Chico Loco’s Chef Randy Torres creates another unique dish – Achiote Roast Lamb. A rotisserie lamb that pairs with Achiote – a traditional Mexican spice that is a rare find outside of its home country. 

 
Burnt Ends - Chef Dave Pynt 2.jpg

About

Chef Dave

Besides owning 4 restaurants in Singapore, Chef Dave is also the recipient of Asia’s 50 Best Restaurants chef’s choice award. 

Burnt Ends - Lamb Gyro.jpg

Lamb Me Your Recipe:
Lamb Gyro

Inspired by kebab, this Lamb Gyro preparation requires more than 2 days of preparation.  

Chef%20Randy%20Torres_edited.jpg

About

Chef Randy

With over 20 years working in the food and beverage industry under his belt, Chef Randy Torres brings with him a wealth of experience to the Chico Loco Group.

Chico Loco - Achiote Roast Lamb.jpg

Lamb Me Your Recipe: Achiote Roast Lamb

A rotisserie lamb that pairs with Achiote – a traditional and rare Mexican spice