Lamb cooked to perfection

  • Eat And Drink
  • Monday, 01 Aug 2016

The 16 Hour Sous-Vide Crusted Lamb Chump is served on a bed of roasted potatoes with root vegetables, garnished with anchovy and chili crumb and laced with carrot and orange hinted coulis.

DINERS looking for something different in their lamb are in for a treat as Las Carretas Mexican Restaurant and Bar dishes out their new promotion of 16-hour Sous-Vide Crusted Lamb Chump.

Unlike the usual servings of lamb, such as tenderloin, shank, and rack, the chump is a rare non-loin cut taken from the rump of the lamb.

The restaurant, which offers a new promotional menu every two months, hopes to attract diners with this unique cut.

“The main reason the dish was created was due to a demand from regulars for something different,” said Damansara Heights Las Carretas Mexican Restaurant and Bar manager Sanjay.

The exclusive dish features 180g of air-flown Australian grain-fed lamb.

The marinated lamb chump is placed in a water-bath for 16 hours at a low temperature.

The lambs are monitored and carefully selected as only those at an approximate weight of 24kg are slaughtered to ensure the finest quality meat is harvested.

Usually, when it comes to lamb, many are not fans due to its gamey smell. However, the grain feeding programme takes care of this as the high-energy diet gives the lamb high muscle glycogen and a low pH, resulting in tender meat with less odour.

As for the cooking process of the lamb chump, Las Carretas makes no compromise for quality and taste.

The lamb chump is first marinated and then vacuum-sealed before being sous vide for 16 hours.

This process is what locks the flavours into the meat besides breaking down the muscle and tendons, making the meat juicy and succulent.

After the long wait, the lamb is crusted with parsley and pan-seared to perfection.

The 16 Hour Sous-Vide Crusted Lamb Chump is served on a bed of roasted potatoes with root vegetables, garnished with anchovy and chili crumb and laced with carrot and orange hinted coulis.

The lamb is served with sliced roasted potato and seasonal root vegetables topped with anchovy and chili crumb. The tenderness of the lamb goes well with either choice of sauces available, namely freshly made tapenade or ginger and thyme sauce.

The culinary experience is not complete without the laced carrot and orange hinted coulis that adds to the array of colours on the dish and another dimension of flavour. The dish is available at Las Carretas Mexican Restaurant and Bar for RM78.90.

Diners can also get their appetites going with the signature dishes at the Mexican restaurant.

This includes the all-Mexican favourite snack of nachos served with jalapenos, bell pepper relish, enchilada sauce and a generous serving of cheese.

Their Mussels in Coriander and Habanero, which are black mussels lightly simmered in broth and flavoured with coriander and habanero, is also to die for.

Not forgetting Las Carretas’ version of home-made Chile Rellenos called Poppers, which somewhat resembles our local popiah.

Chill out at Las Carretas Mexican Restaurant and Bar with their signature margarita El Presidente.

The crispy Poppers are deep-fried battered jalapenos stuffed with cheese and one crunchy bite is all it takes for the cheese to ooze out.

One fancying a drink may order Las Carretas’ s El Presidente, which is the restaurant’s signature margarita made with premium 1800 tequila.

Served in a customised margarita glass of either a cactus or of a sleeping man with a sombrero, their refreshing margaritas are perfect for a chilled night out at the bar. Diners who prefer their drink to be non-alcoholic can opt for the virgin selection of margaritas which are equally satisfying.

The 16 Hour Sous-Vide Crusted Lamb Chump promotion ends in August.

LAS CARRETAS MEXICAN RESTAURANT. Lot B-0-7, Semantan Avenue, 10, Jalan Semantan, Damansara Heights (Tel: 03-2093 0380) Business hours: Noon-2.30pm and 6pm-10.30pm (Monday- Sunday).

This is the writer’s personal observation and not an endorsement by StarMetro.

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