SAVOURING EXCELLENCE

Herbed Lamb Rack, Abagannac Tart, Harrah Potato, and Za’atar and Balsamic Reduction

Chef Jeganatha Reddy, Executive Chef at Barceló Mussanah Resort, presents a masterful dish - Herbed Lamb Rack, Abagannac Tart and Harrah Potato — enhanced by the bold and tangy Za’atar and Balsamic Reduction. This exquisite creation showcases the perfect blend of Mediterranean and Middle Eastern flavours. Chef Reddy chose lamb for its beloved status in Oman and aimed to offer a unique preparation, infused with regional ingredients like za’atar, smoked eggplant and peppers. The dish harmonises a variety of textures: juicy lamb, a crisp puff pastry crust topped with smoky Abagannac, spiced garlic baby potatoes, and a sauce brimming with rich, layered flavours.

Chef Jeganatha Reddy, Executive Chef at Barceló Mussanah Resort

Ingredients:

Herbed Lamb Rack:

• Lamb Rack: 1 piece

• Thyme: 2 g

• Za’atar: 2 g

• Olive Oil: 5 ml

• Salt and Black Pepper: As needed

Abagannac Tart:

• Eggplant: 60 g

• Tomato: 60 g

• Red Bell Pepper: 60 g

• Fresh Coriander: As needed

• Cumin Seeds: 1 g

• Olive Oil: 10 ml

• Puff Pastry: 60 g

Potato Harrah:

• Baby Potatoes: 100 g

• Garlic: 2 cloves

• Fresh Coriander: 2 g

• Red Capsicum: 30 g

• Olive Oil: 10 ml

Za’atar and Balsamic Reduction:

• Fresh Za’atar: 3 g

• Aged Balsamic Vinegar: 20 ml

• Lamb Jus/Stock: 200 ml

• Butter: 30 g

Preparation:

1. Herbed Lamb Rack:

Clean and pat dry the lamb rack. Season with salt, pepper, thyme, za’atar and olive oil. Chargrill briefly, then finish in the oven at 180°C for 6–8 minutes or until desired doneness.

2. Abagannac Tart:

Chargrill eggplant, tomato and red bell pepper. Peel off the skin, rough chop and drain excess water in a colander. Sauté with olive oil, crushed cumin and fresh coriander. Bake puff pastry to desired shape and top with the Abagannac mixture.

3. Potato Harrah:

Blanch baby potatoes, cool and halve. Sauté with olive oil, garlic and smoked red pepper. Season and finish with fresh coriander.

4. Za’atar Balsamic Reduction:

Reduce lamb stock with fresh za’atar in one pan and balsamic vinegar in another. Strain and combine the reductions, finishing with butter for a smooth, flavourful sauce.

Assembling:

Place the Abagannac-topped puff pastry in the oven to warm. Arrange the Potato Harrah and place the Herbed Lamb Rack on the tart. Drizzle the Za’atar and Balsamic Reduction around and garnish with fresh za’atar.

Chef’s Profile:

For Chef Jeganatha Reddy, Executive Chef, the journey to culinary mastery began serendipitously during a train ride in India, where a chance conversation with a chef ignited his passion. Since then, his career has been shaped by dedication and respect for ingredients, often sourcing fresh, local produce to bring out authentic flavours.

Despite the challenges of long hours and the intense kitchen environment, Chef Reddy finds joy in the creative process and the satisfaction of delighting guests. His approach to cooking is rooted in a deep understanding of how ingredients interact, crafting dishes that are as soulful as they are delicious. “Cooking is my way of life — a craft that allows me to create moments of happiness for others,” he says, reflecting his unwavering love for the culinary arts.