Ramadan recipes: Delicious lamp chops from Chef Ruban Simon

Fri, 2020-05-15 13:25

DUBAI: Ruban Simon, executive chef of the 99 Sushi Bar & Restaurant, shares a delicious recipe for lamp chops that you can replicate at home. This comforting dish makes for a simple but impressive dinner that your loved ones will undoubtedly enjoy.  

Ingredients for marinade:

  • 4l orange juice
  • 1l soy sauce
  • 50g toasted sesame seeds
  • 100g onions
  • 100g ginger
  • 50g coriander seeds
  • 100g daikon
  • 115g Maille Dijon mustard
  • 200g leeks
  • 1.5l mirin (non-alcoholic)
  • 70g choricero pepper pulp
  • 10g garlic
  • 500g vine tomatoes
  • 400g golden apples
  • 20g smoke powder 
  • 4.5kg lamb rack


  • 0.5 g shichimi togarashi
  • micro-coriander
  • micro-amaranth
  • gyoza no kawa
  • 8 g yuzu juice 1.8l
  • 30g shitake mushroom

For the lamb rack marinade:

  • Clean excess fat from the lamb and keep it aside
  • Grind all the spices together
  • Wash and chop all the vegetables and add the liquids 
  • Mix all ingredients and marinate for 48 hours
  • Blend all ingredients together and strain through a colander
  • Place each lamb rack in a bag with 250 ml of marinade
  • Let rest for 12 hours before vacuum cooking at 65 degrees Celsius (150 degrees Fahrenheit) for 2 hours
  • Strain through a china cap 


  • Fry the two sheets of gyoza no kawa and sprinkle with shichimi.
  • Heat the bag of lamb at 65 degrees to regenerate, then set the lamb rack aside in a warm place and start reducing the gravy.
  • Once the gravy is complete and just before serving, add the yuzu juice. 
  • Place the lamb racks on the grill, then let rest while sautéing the shitake mushrooms.
  • Cut the lamb into 4 chops and place a bouquet of the mushrooms in the center of the plate.
  • Arrange the chops around the bouquet with the bone sticking up.
  • Drizzle with the sauce and decorate the plate with micro-coriander, micro-amaranth, and the crunchy gyoza no kawa.

Serve and enjoy!

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Source: AN-Food and Health
Ramadan recipes: Delicious lamp chops from Chef Ruban Simon