ROAST LAMB RACK
It isn’t as if we need another reason to hang out at Jivva Beach Club; lounging in the sand-fringed pool and taking in the breathtaking sunsets, great tunes and signature cocktails is already a strong draw. But there is another reason to go – the food is good.
One of our meaty indulgences at the beach club is a sublime roast lamb rack. The chefs take their time with this impressive piece of meat, first pan searing it and then putting it into a combi oven to ensure they get just the right rich taste and perfect shade of pink for the meat. The lamb is served with a tangy Asian-style mint sauce, ribbon cucumber salad and potato wedges, making it a filling feast that is sure to hit all the right buttons.
Chef Wayan Budiana enjoys creating dishes that mix Western and Asian flavours and believes lamb is the perfect meat for this since it is popular in many countries – lamb rack is also his personal favourite. He was keen to create a healthier sauce that uses no fat, while all the herbs are from his organic garden.
A perfect dessert from Chef Wayan, in our humble opinion, is the crispy Indonesian banana fritters with vanilla anglaise and chocolate gelato.
