Gastronomixs

Turkish-style lamb chops, crunchy asparagus with sumac, confit potato, and caçik foam

The flavours of Turkish cuisine go perfectly well with lamb's meat and, just like the flavours of other Mediterranean cuisines, are a sure-fire crowd-pleaser.

Main course, serves 10

Turkish-style lamb chops, crunchy asparagus with sumac, confit potato, and caçik foam

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

30

 

classic cooked asparagus

 

 

zest of 1 lime

2

g

chilli powder

2

g

fennel seeds, roasted and crushed

8

g

sumac

200

g

panko (Japanese breadcrumbs)

200

g

flour

200

ml

egg white

View this component

½

 

cucumber

1

tsp

salt

250

g

Turkish or Greek yoghurt

1

clove

garlic, finely chopped

1

tbsp

dill, finely chopped

1

tbsp

mint, finely chopped

1

tsp

lemon juice

200

ml

whipping cream

30 to 50

 

lamb chops

2

cloves

garlic

1

tsp

salt

1

 

shallot, finely chopped

1

tbsp

freshly chopped thyme

1

tbsp

freshly chopped rosemary

1

tsp

black pepper

1

tbsp

sumac

1

 

lemon

100

ml

olive oil

6

 

large potatoes

As needed:

 

olive oil

1

head

garlic

5

sprigs

thyme

2

sprigs

rosemary

2

tbsp

salt

1

tbsp

pepper, coarsely ground

Preparation method: lamb chops
  • Finely grind the garlic together with the salt in a mortar.
  • Add the thyme, rosemary, sumac, black pepper, shallot, and lemon and stir thoroughly.
  • Add the olive oil and mix thoroughly to create a dressing.
  • Marinate the lamb chops in the dressing for a few minutes.
  • Grill the lamb chops.
  • Brush the lamb chops with more of the dressing and sprinkle with Maldon salt.
Preparation method: crunchy asparagus with sumac
  • Mix the lime zest with the chilli powder, fennel seeds, sumac, and panko.
  • Pat the asparagus dry and roll the bottom halves through the flour.
  • Then roll the same halves through the egg white and the panko.
  • Thread the asparagus onto a skewer so that the breaded part is precisely aligned with the frying oil. This makes it easier to hang the asparagus on the deep-frying pan.
  • Deep-fry in peanut oil at 180°C until golden brown. 
Preparation method: potato
  • Cut the potatoes in slices approx. 1cm thick.
  • Cut them to the preferred shape or size.
  • Confit the slices in the olive oil mixed with the garlic, thyme, rosemary, salt, and coarsely ground pepper.
Preparation method: caçik foam
  • Rinse the cucumber and remove the seeds. Leave the peel on. Finely dice the cucumber.
  • Sprinkle with salt and allow to infuse for 10 minutes to release the moisture.
  • Pour off the liquid.
  • Add the remaining ingredients, except for the whipping cream, and purée with a hand-held blender.
  • Pass through a sieve and add the cream.
  • Season to taste with salt and pepper.
  • Pour into a 1/2-litre siphon and aerate with one charger.
  • Shake briefly and store in the refrigerator until use.
Finishing & presentation
  • Arrange the various components on the plates and garnish with dill, mint, and mini cucumbers.

Previous page