CHEF LUCA DI PIETRO
Chef de Cuisine – Spasso Restaurant
Chef Luca Di Pietro was born in Termoa Region of Abruzzo in Central Italy. He has been passionate about food from a very young age; watching his grandmother cook with care inspired him to learn her recipes and become a chef.
Chef Luca started his career as a Pizza Chef on the Adriatic Coast. From there he began working with several exceptional chefs in Italy. Traveling is one of his passions which gave him the opportunity to travel to several countries such as USA, Singapore, Vietnam, Myanmar and Thailand as well as to decide on his career path. From his travels, he brings inspiration, ingredients and techniques to his kitchen whilst never forgetting the authenticity and significance of his grandmother’s recipes.
CHEF LUCA DI PIETRO SHARES A RECIPE
COSTINE DI AGNELLO ALLA MENTA
Ingredients for Lamb:
2 pc Lamb Rack
2 pc Potatoes
1 pc Carrot
60 gm Broccoli
2 pc Asparagus
30 ml Mustard
2 pc Cherry Tomato
30 gm Bread Crumb
40 gm Fresh Mint
30 gm Garlic
20 gm Pepper
50 ml Extra Virgin Olive Oil
30 gm Butter
A pinch of salt
Ingredients for Sauce:
1 cup Red Wine (Cabernet is perfect)
2 tbsp Cold butter, cut up
A pinch of coarse salt
- Marinate the lamb in crushed garlic, chopped mint and olive oil for 2-3 hours.
- Combine the fresh bread crumbs, garlic, mint and salt and set aside for later.
- Blanch the vegetables in seasoned boiling water until tender, refresh in ice water.
- Cut the potatoes into long rectangles and gently bring to the boil in cold seasoned water, cook so the potato is still a little underdone.
- Season the lamb with salt and pepper and sear on a hot charcoal grill, don’t overcook just char the outside.
- Spread mustard over the charred lamb and cover with the bread crumb mix that was prepared earlier.
- Make sure the lamb is completely covered; the crumb mix should be sticking to the mustard. Cook the lamb medium rare at 170C.
- Fry the potatoes in a deep fryer and season with sea salt, toss the vegetables with butter and parsley.
- Rest the meat in a warm place for at least 5 minutes and heat your red wine sauce.
- Serve the lamb as pictured above.
- Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.
- Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt.