Chef Edward Clegg
Chef Edward Clegg has been in the culinary profession for 25 years, working with some of the world’s top chefs in the UK and South Africa.
As an advocate of innovation and technology in the culinary industry, Edward has specialised in molecular gastronomy and fine dining. He is also actively involved in the avant-garde food movement.
When it comes to food Edward has a passion that is second to none.
He lives for food and works to attain nothing less than perfection.
After years of industry experience, training has now become his career path and he has joined ICCA Dubai, passing on a great deal of knowledge to the younger generations.
• 400g lamb chops
• Salt (as required)
• Pepper (as required)
• A few sprigs of rosemary
• 1 tbsp oil
• 1 tbsp balsamic vinegar
• 1 tbsp demi-glace
• 1 tbsp red wine
1. Season the lamb chops with ½ of the rosemary and seasonings.
2. Pan fry and grill the chops to the required doneness and take aside.
3. Deglaze the pan with wine, reduce, add balsamic vinegar, demi-glace, rosemary and reduce to a saucy consistency. Season as required.
4. Drizzle the sauce on to the grilled chops.