lamb chop grilled with lemon, rosemary, oregano & olive oil
lamb curry with chilli, yoghurt & masala
043The link between the Greek and Indian cuisines
served at Aryaa comes from the story of Alexander
The Great, whose empire stretched from Greece to
northwestern India. “In Greece, tzatziki, yoghurt-
cucumber dip, is well-known,” says Chef Dennis
Bautista, 41, of the dip which goes with the lamb
brizola. The lamb chops had first been marinated
in lemon, rosemary, oregano, garlic, and olive oil,
before being grilled with its fatty bits. It tastes tender
and juicy, with no hint of gaminess. “Greece has an
abundance of yoghurt, olive oil, and black olives, so
most of my lamb dishes are marinated in yoghurt,”
explains the Filipino chef. Olive oil and cooking it
in its own fats keep the meat moist. To go with the
dish, bartender Sudesh Hewavitharana, 30, presents
Royal Roman, a drink fragrant with spiced tea gin,
citrus, rosemary syrup, and Peychaud’s bitters. For
the lamb souvlaki, lamb loin is grilled with oregano,
mint, parsley, and black pepper, and served with a
garlic yoghurt dip and pita bread. The note of spices
is enhanced by Arabian nights, homemade gin with
Amaro, sweet vermouth, and Pimm’s No 1. For laal
maas, a Rajastani lamb curry with Kashmiri chillies,
yoghurt, and traditional masala spices, Chef Sekh
Ainal, 30, of Orissa, India, uses lamb leg from Brazil.
“In India, the lamb tends to have a stronger flavour,”
says Chef Ainal. “It is usually eaten with saffron rice,
and butter or garlic naan.”
grilled lamb skewer with oregano, mint,
parsley & black pepperThe scent of cardamon, cloves,
cinnamon, and rosemary in
Royal Roman goes beautifully
with the rosemary-grilled
lamb brizola.
Sudesh HewavitharanaAnd finally, as Chef Bautista mentions, for a
premium cut of lamb, it is best to cook it only
to medium, or medium-well, never well-done.
The road to cooking the perfect lamb dish is stll
long. Like the Israelites who were instructed to
eat their roasted lamb in haste, with their loins
girded, shoes on their feet, and staff in hand, we
must remain vigilant, stay thirsty for knowledge,
and keep our edge. QL
CHEF
(^) +
(^) CUISINE
Most of my lamb comes from
Australia or New Zealand.
I prefer them because
they are quite tender.
Dennis Bautista