Tuesday, November 28
02:03 PM


10 Nov 2020

If you’re fed up, quite literally, with your own culinary skills and want to savour something different, something that’s time-tested and top-notch, how about trying out dishes prepared by a skilled chef. Given here are two exotic, yet practical, recipes to light up your dinner table, shared by Anuraj Nair, executive chef, Crowne Plaza Muscat. You’d note that preparation and presentation are given equal importance. So, how about wearing the chef’s cap for a change!


Rack of lamb with Provençale crust, glazed thyme jus



1 chilled lamb rack (frenched)

50g dijon mustard

100g fresh bread crumbs

20g parsley

10g basil

1 pod garlic

Few sprigs of thyme

2tbsp olive oil


Clean the lamb and portion it as per the requirement or keep it as whole rack, season the lamb with salt and pepper, sear the whole rack on all the sides on a hot pan and keep it to rest for 10 minutes.


For the crust

Fine chop the leaves and the herbs, mix the herb mixture with the fresh bread crumbs, and sprinkle some olive oil. Brush 1tsp mustard onto the top of the rack, carefully sprinkle the crust mixture on the rack, once the meat is covered, sprinkle some olive oil. Carefully arrange the meat on an oven tray with the crust on top, roast the rack on a preheated oven 170º C for 16 minutes (Medium). Once the meat is done as per the desired doneness remove from the oven and rest it for 5 minutes. Slice the rack and serve with desired accompaniments and the jus.


For the thyme jus

2kg lamb bones

500g lamb trimmings



1 carrots

2 onions

1 celery

1 leeks

Few sprigs of thyme

1 clove garlic

200ml red grape juice (optional)

Brown the lamb bones and trimmings. Once the bones are browned, sauté the mirepoix with thyme and garlic, along with the bones, and slowly roast along with the mixture. Deglaze the mixture with the red wine and pour chilled water, simmer the mixture for 3 hrs, once the stock is ready strain the mixture through a fine strainer. Add remaining few sprigs of thyme and pour the stock into the pot. Reduce the stock until it becomes a thick and glossy jus.


Pan seared yellow fin tuna, confit egg yolk, balsamic glaze



80g yellow fin tuna fillet

50g green beans

3 cherry tomatoes

1 confit egg yolk

1 potato

1 lemon

50ml extra virgin olive oil

50ml balsamic vinaigrette

30g black olives

Few sprigs of salad leaves

Salt, pepper, to taste



Fillet and trim the tuna fillet into a rectangle shape weighing 80g.

Season the tuna with lemon, olive oil, sea salt and black pepper.

Pit the olives and marinate with sliced tomatoes. Blanch the green beans and give them an ice bath. Once chilled slice them. Slice the potatoes, boil them tender, and pan sear them. Sear the tuna thoroughly on all sides in a non-stick pan. Ensure not to overcook the tuna. Confit the egg yolk in warm olive oil. Once the preparations are ready, slice the tuna by half and arrange the tuna into the plate accompanied by the rest of the garnishes and pour the balsamic vinaigrette on top. Drizzle some extra virgin olive oil and sea salt.

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