“Men Look Hot When They Cook”

Signature dish by the Master Chef

To proof this saying RAHAGIRI-FOOD presenting you a series on the signature dishes by the famous chefs of India. We will feature the master chefs from the five-star resorts & hotels in the Lifestyle section on our website-www.rahagiri.com
In this series, you will find the authentic & finest recipes which are close to chef’s heart. Here the chefs will share the secret of their mouthwatering preparations.

Recipe-Lamb valdostana


Lamb rack -1-No (for two portion)

Chicken mince -200gm

Rich cream -15ml

Red pimentos chopped -10 gm.

Chopped parsley -5 gm.

Egg -1 no

Black and green olive -6

Red wine -100ml

Jus – 60ml

Salt -10gm

Pepper-10 gm.

Method :

open the lamb and beat with hammer in  Polly thin bag .when meat thin in layer brush  beaten egg properly. For stuffing put chicken mince in a bowl and mix with olive,cream,pimentos,parsley,salt,pepper. Roll chicken mince in lamb rack tightly. Seared to roll on hot plate when lamb in golden in colour put oven for 12 minute at the temperature of 350 c.

Cut the slice of lamb and arrange properly serve with sauteed vegetables.

Step by Step video: Recipe-Lamb valdostana

Chef’s Profile:


Chef Ajeet Kumar Thakur is one of the award winning sous chefs at Eggspectation, Jaypee Greens Golf & Spa Resort, Greater Noida. He has won Gold Medal in various competitions like Mango Festival 2003, Aahar 2016 and Chandiwala Banarsidas Food Festival 2016. With an overall enriched experience of 21 years, he started his career in 1992 with Taj Hotels & Resorts followed by his stint at WelcomHeritage group and Jaypee Hotels & Resorts. At Jaypee Hotels, he has worked at almost every group property starting from Jaypee Vasant Continental to Jaypee residency Manor in Mussoorie to jaypee Greens Golf & Spa Resort, Greater Noida now.


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