Chef Avtar Singh Rana Signature Recipes

New Zealand Rack of Lamb • Tuna Tartare • Smoked Rack of Lamb • Risotto • Wine Pairing Vegetables

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1. New Zealand Rack of Lamb — Herb Crust Fine Dining Style

Ingredients

• 2 racks New Zealand lamb (8 bones each)
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 4 garlic cloves, crushed
• 2 tbsp rosemary, chopped
• 2 tbsp thyme leaves
• ½ cup panko breadcrumbs
• ¼ cup parsley, chopped
• Salt & cracked black pepper

Method

1. Clean and French-trim the lamb racks.
2. Season with salt and pepper, then sear all sides in olive oil until golden.
3. Brush with Dijon mustard.
4. Mix panko, garlic, herbs, and olive oil to create herb crust.
5. Coat the lamb and roast at 375°F (190°C) for 15–20 minutes.
6. Rest for 8 minutes before slicing.

Chef Avtar Presentation:
Serve 2–3 chops upright with roasted vegetables, lamb jus, herb oil, and microgreens.

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2. Smoked Rack of Lamb — Signature Smokehouse Style

Ingredients

• 1 rack lamb
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp cumin powder
• 1 tsp coriander powder
• 4 garlic cloves
• Fresh rosemary
• Salt and pepper
• Applewood chips

Method

1. Marinate lamb with spices, garlic, herbs, and olive oil for 6 hours.
2. Smoke at 225°F (107°C) with applewood for 45–60 minutes.
3. Finish on a hot grill for a beautiful crust.
4. Cook until internal temperature reaches:
   • Medium rare: 130–135°F
   • Medium: 140–145°F
5. Rest before slicing.

Serving:
Pair with mint jus, roasted baby potatoes, and grilled seasonal vegetables.

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3. Tuna Tartare — Modern European Presentation

Ingredients

• 1 lb sushi-grade tuna, small dice
• 1 avocado, diced
• 2 tbsp shallots, finely chopped
• 1 tbsp chives
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp wasabi mayo
• Sea salt & black pepper

Method

1. Dice tuna into equal cubes.
2. Mix soy sauce, sesame oil, lime, and wasabi mayo.
3. Fold dressing gently into tuna.
4. Layer avocado and tuna using a ring mold.
5. Garnish with microgreens, sesame seeds, and edible flowers.

Chef Avtar Touch:
Serve with crispy wonton, cucumber ribbons, and citrus gel.

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4. Classic Parmesan Risotto

Ingredients

• 2 cups Arborio rice
• 1 small onion, finely diced
• 3 garlic cloves
• 1 cup white wine
• 6 cups vegetable or chicken stock
• ½ cup Parmesan cheese
• 3 tbsp butter
• Fresh herbs
• Salt and pepper

Method

1. Sauté onion and garlic in butter.
2. Add Arborio rice and toast for 2 minutes.
3. Deglaze with white wine.
4. Slowly add warm stock, stirring continuously for 18–20 minutes.
5. Finish with Parmesan, butter, and herbs.

Chef Avtar Presentation:
Plate creamy risotto in a shallow bowl, finish with truffle oil, Parmesan crisp, and microgreens.

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5. Wine-Paired Seasonal Vegetables

Ingredients

• Baby carrots
• Asparagus
• Zucchini
• Cherry tomatoes
• Bell peppers
• Olive oil
• Garlic
• Thyme
• Sea salt

Method

1. Toss vegetables with olive oil, garlic, herbs, and seasoning.
2. Roast at 425°F (220°C) for 15 minutes.
3. Finish with lemon zest and fresh herbs.

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Wine Pairing Suggestions

🍷 Rack of Lamb: Cabernet Sauvignon, Syrah, Malbec
🥂 Tuna Tartare: Sauvignon Blanc, Champagne, Pinot Grigio
🍷 Smoked Lamb: Shiraz, Rioja Reserva
🍷 Risotto: Chardonnay, Pinot Noir

Chef Avtar Singh Rana Signature Philosophy:
“Premium ingredients, timeless techniques, and artistic presentation — every plate tells a story.”