LAMB CUTLETS
A newcomer to Bali’s culinary and butchery scene, Seminyak Meat Shop has caught up fast with its high-quality meat selection – from premium filet to striploin steak – and innovative choices of sauce. The top player in particular is the lamb cutlet created by Chef de Cuisine Patrick David Ramon. Patrick decided that this was his favourite dish when he had an exceptional grilled lamb cutlet in Barcelona, Spain, six years ago – served with a tasty, little bit spicy, local sauce. The dish inspired him to whip up his own version for Seminyak Meat Shop by using local ingredients with French techniques. The cutlets are cooked simply with a dash of salt and pepper in a high heat for a short time to maintain succulence and served with a selection of local-influenced sauces like green chilli-capers, sambal matah, sambal uleg and aromatic lamb jus. Chef Patrick also adds a secret ingredient, “It’s very tasty because I cook it with my soul.”
