Marinated Double Lamb Chops
by Executive Sous Chef Pichet Kitkha, El Gaucho – Karon Beach Square
At El Gaucho, Karon Beach Square, Chef Pichet Kitkha reinterprets classic steakhouse elegance through refined technique and vibrant presentation. His Marinated Double Lamb Chops combines tender cuts of lamb with anchovy-roasted garlic butter, served alongside grilled herb tomatoes, sautéed snow peas, and mushrooms — a dish that balances rustic comfort with modern finesse.
Ingredients
880 g boneless short loin lamb
600 g carrots
60 g cooking butter
40 g spring onions
160 g snow peas
60 g onions
20 g olive oil
120 g shiitake mushrooms
120 g abalone mushrooms
4 g black pepper
4 g salt
60 g anchovies
160 ml red wine sauce
40 ml port wine
Method
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Marinate lamb with salt, pepper, red wine, port wine, chopped garlic, and rosemary. Set aside in olive oil for at least one hour.
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Sauté snow peas, mushrooms, tomatoes, spring onions, and carrots in butter. Season lightly with salt and pepper.
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Preheat a frying pan, sear the lamb on all sides to caramelize the surface, then finish in the oven for three minutes.
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Plate the vegetables neatly, arrange the lamb chops on top, and garnish with fresh mint leaves.
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Serve with anchovy-roasted garlic butter and a drizzle of red wine reduction.
