Copy of IMG_7747.jpg

CHEF'S RECIPE:
ROASTED MARINATED RACK OF LAMB

with Broccolini, Crushed Potato with Chives & Oregano, Fage Yoghurt, Mint Salsa Verde, White Corn & Tomato Salsa & Mustard

MAKING OF
ROASTED MARINATED RACK OF LAMB - MONTI

Firmly rooted in history and Italy’s culinary tradition, lamb is famous in most parts of the country and marks
the Easter celebrations annually.

 

Appointed as one of Meat and Livestock Australia’s Lambassadors, Chef Felix hopes to inspire Singaporeans through his knowledge of prepping and cooking Australian lamb; italia-style, approachable, flexible and targets a much wider audience.

 

In this video, Chef Felix shares one of Monti's dishes - Roasted Marinated Rack of Lamb.

Copy of IMG_7747.jpg

ABOUT
CHEF FELIX CHONG

The way the multi-award-winning chef cooks is an extension of his passion: showcasing Italy’s potential on the global delicate dining stage from timeless classics to the chef’s recipes. Effort in making his ingredients from scratch shines through in Monti’s robust menu selection of meat dishes, pasta, seafood, alongside an impressive drink list of wines and cocktails.

PS2021273 19022 Eysy Digital Lambassador Profile Image Card v2 Outlined_Chef Felix Chong (

INGREDIENTS
FOR MARINATON

  • 1 rack of Aussie Lamb

  • Pinch of Salt

  • Pinch of Pepper 

  • 2 tbsp Fage Yoghurt

  • 1 tsp Mint Jelly

SIDES

  • 3 pcs Ratte Potato

  • 1 tsp Chives, chopped

  • 1 tsp Oregano, chopped

  • 1 tbsp Unsalted Butter

  • 1 tsp Extra Virgin Oil

  • 2 stalks Broccolini

SALSA VERDE

  • 3 pcs Green Capsicum

  • 1 tbsp Capers

  • 400 g English Parsley (without stem)

  • 2 pcs Gherkins large

  • 3 pcs Garlic cloves

  • 5 pcs Salted Anchovy Fillets

  • 150 g Cooked Potatoes 

  • 120 ml Champagne Vinegar

  • 200 ml Extra Virgin Oil 

  • 1 tbsp Mint Jelly 1 tbsp

  • Pinch of Salt

  • Pinch of Pepper

WHITE CORN & TOMATO SALSA

  • 100g White Corn Kernel

  • 300g Roma Tomato, diced

  • 1 tsp Dill, chopped

  • 2 pcs Lime Zest 

  • 2 pcs Lime Juice

  • 80ml Extra Virgin Oil

  • 1 tbsp Whole Grain Mustard

  • 1 stalk Rosemary

  • 1 stalk Thyme

MARINADE THE LAMB 

1. Rub rib rack all over with mixture of yoghurt and mint jelly. Rub with salt and freshly ground black pepper. Marinate in the refrigerator overnight, or at room temperature for 1 1/2 to 2 hours as the lamb is coming to room
temperature in the next step. Remove the lamb from the refrigerator 1 1/2 to 2 hours before you cook it so that it comes to room temp. If the meat is not at room temperature, it won't cook evenly and may still be raw inside while the outside is cooked.

 

2. In a blender jar, or using an immersion blender, purée together parsley, capers, anchovies, garlic, gherkins, capsicum, and cooked potato until creamy; scrape down sides as necessary to blend everything evenly. Add olive oil and pulse briefly to emulsify. Season with salt. Salsa Verde can be refrigerated in an airtight container for up to 5 days.


3. In small bowl, combine the torched corn kernels, chopped tomatoes, lime zest, lime juice, chopped dill and extra virgin oil.


4. Choose small potatoes, rather than large. You can use this technique on potatoes of any size (even Russet potatoes!) But for crispy potatoes, choose potatoes around the size of a golf ball or two. In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well. Place potatoes onto the heated pot with unsalted butter. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece. Drizzle with extra olive oil, oregano, chopped chives, salt and pepper.


5. Blanch the broccolini in a pot of boiling water for about 1 min, strain it and season with salt, pepper and extra virgin oil.

ROASTING THE LAMB

1. Heat a dry large skillet, preferably cast iron, over medium-high, then add oil.

 

2. As soon as oil is smoking, cook steak, turning every 2 minutes or so, until a deep brown crust forms and the internal temperature is a few degrees below your favoured doneness (120°–125° for medium-rare), 8–10 minutes.
 

3. Add butter, rosemary, and garlic to skillet, tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steak with butter. Continue until butter is no longer bubbling and it smells nutty and is beginning to brown, about 1 minute. Transfer meat to a cutting board and let rest 10 minutes.


4. Cut meat from bone and slice against the grain 1" thick.

VISIT MONTI

CONTACT

Tel: +65 65350724 / +65 9111 5529

Email: reservations@monti.sg | enquiries@monti.sg

82 Collyer Quay,

Singapore 049327 

OPERATING HOURS

Weekend Breakfast:

Saturday & Sunday, 9:00AM - 11:00AM


Weekday Colapranzo Brunch:

Monday to Friday, 11:00AM - 2:30PM


Weekend All-You-Can-Eat Colapranzo Brunch:

Saturday & Sunday, 11:00AM - 2:30PM


Afternoon Tea:

Monday to Sunday, 2:30PM - 5:00PM


Dinner:

Monday to Sunday, 6:00PM - 10:30PM

Rooftop Bar & Tapas:

Monday to Sunday, 5:00PM - 10:30PM

OTHER FEATURED CHEFS AND RECIPES

MOUTHWATERING RECIPES FROM THE BEST LAMB CUTS