Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

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Directions:

First salt lamb all over. Grill lamb to medium rare (no more). Rest 10 minutes, slice across the grain as thin as possible and drizzle with sauce.

coat lamb with marinade and let sit overnight at least 24 hours is better.

Mint Sauce:
reduce over medium-low heat until quantity is halved. Add in super finely chopped fresh mint when cooled.

Roasted new potato:
coat clean, dried halved new potato with sea salt and pepper, chopped garlic, olive oil, fresh thyme and roast until just tender.

Fire Roasted Tomato:
toss with olive oil, chopped garlic, chopped mint, salt and pepper to taste.

Grilled Scallions:
drizzle with Extra Virgin Olive Oil, fresh lemon juice, salt and pepper then quickly grill until marked.

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Ingredients:

Boneless leg of lamb: trim fat, remove silverskin and butterfly

Yogurt Marinade:
1 container of greek yogurt
1 bunch of fresh mint
Dried birds eye chilis
1 T Black pepper
5 cloves garlic
Fresh oregano
** blend in food processor until smooth

Pomegranate Mint Sauce:
3 cups Pomegranate juice
1/4 cup port wine
1/4 cup brown sugar
Salt and pepper to taste
1 pack of grape tomatoes

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