Costolette di Agnello alla Griglia / Grilled Lamb Chops
by Chef Marco Cacia, Bodega & Grill – Bang Tao
At Angsana Laguna’s Bodega & Grill, Chef Marco Cacia reimagines the Italian art of grilling with Mediterranean precision. His signature Costolette di Agnello alla Griglia — tender lamb chops infused with red wine, rosemary, and pink salt — offers rustic comfort elevated by elegant balance.
Ingredients (serves 1)
250 g baby lamb rack
50 g baby potatoes
30 ml lamb jus
15 g cherry tomatoes
20 ml red wine
10 g garlic
Green peppercorns
Rosemary
Snow peas
Micro greens
Hawaiian pink salt
Method
Marinate four lamb chops with pink salt, green peppercorns, garlic, and red wine overnight. Remove from marinade and set aside.
Bake baby potatoes with skin until tender, and confit the cherry tomatoes. Reduce the lamb jus with rosemary for aroma and depth.
Heat a charcoal grill to high temperature and sear the lamb chops on both sides until medium rare. Let rest for a few minutes.
Serve on a lava stone over a bed of roasted potatoes and confit tomatoes. Finish with the rosemary jus, snow peas, micro greens, and a sprinkle of pink salt flakes.
