Japanese inspired Mint Marinated Lamb Chop Steaks | Umami Insider

Ingredients:
- 2 Lambchop Steaks
- 1 Tbsp Sea Salt
- 2 Tbsp Butter

Marinade:
- 1 stalk Celery
- 1 clove Garlic
- 1 Onion
- 2 stem Fresh Mint Leaves
- A pinch of Sea Salt
- 1/3 tsp Honey

Mustard Mayo:
- 1 Tbsp Mayonnaise
- 1 tsp Mustard
- 1/3 tsp Soy Sauce

Garnishment:
- 1 tsp Sunflower Oil
- ½ Red pepper, chopped
- 1 Tbsp Kombu-cha (Kelp Tea Powder)
- 3 Mint Leaves, deep fried
- Broccoli, boiled
- Baby Corn, boiled

Instructions:
Make the marinade
1. Put celery, garlic, onion, mint leaves, sea salt, and honey in a food processor and make a paste.
2. Apply 1 tablespoon of sea salt over the lamb chop steak.
3. Marinate the lamb into the mixture for overnight.

Make garnish
1. Put 1 tsp of Sunflower oil in the frying pan and stir fry the red pepper on high heat for 1 minute.
2. Remove peppers from the pan. Marinate them with Kombu-cha powder in a small bowl.
3. Prepare mint leaves, broccoli, and baby corn.

Make mustard mayo
1. Put the mayonnaise, mustard and soy sauce in a small bowl and combine well. Set it aside.

Grill the lamb steaks
1. Remove the lamb from the marinade (keep the marinade for later use).
2. Heat up the frying pan over high heat. Add butter and melt.
3. Add lamb steaks and grill them for 4 minutes.
4. Flip the lamb over and grill another side for additional 4 minutes.
5. Transfer the steaks to a clean kitchen towel and remove excessive oil.
6. Pour the marinade in the same frying pan and add a pinch of sea salt and bring to boil.
7. Simmer until the sauce is reduced to one third.

Make a plate presentation
1. Place three round cookie cutters on the plate and apply the mustard mayo using a kitchen brush.
2. Place the sliced lamb on each circle and place the marinade sauce on top.
3. Put the broccoli, baby corns, and red pepper nicely around the plate.
4. Sprinkle some sea salt for an additional touch.