Herb crusted lamb rack with fondant potatoes, glazed carrots, pea puree and a red wine and port jus
Herb crusted lamb rack with fondant potatoes, glazed carrots, pea puree and a red wine and port jus
by clarkmrclark
6 Comments
apey1010
Cut cooking time in half for lamb
awesometown3000
What is that big green globule in the middle of the plate? Also, the lamb has been way overcooked.
Fbeezy
Notwithstanding the lamb being woefully overcooked, the plate itself is somewhat a mess.
The sauces aren’t carefully placed (don’t pour the sauce over one sliver of lamb). The carrots are tossed atop the green sauce haphazardly making everything look gummy. The potatoes fondant are uneven in shape and size. Overall the dish could be successful I feel, but at the moment it’s just sort of a mess.
clarkmrclark
Thanks for all your feedback and apologies for the lamb (a cardinal sin has been committed I know)! Looking to improve and so I’ll take all your comments on board 🙂 I’m new to this sum and really impressed with some of the content on here, I hope to, one dish at a time, get better at my plating!
MainelyKahnt
Not sure if the carrots were that drab color to begin with, but I’d recommend blanching or confit them then put them on the grill/under the broiler for color. The par cook them cooling before will lock in the orange color.
Hefty_Sherbert_5578
1 key thing to think about. Plating a protein should highlight how well cooked it is. This plating looks sorta like it’s trying to hide the fact that it’s overcooked. If you dial in the cook time, make sure the price that’s most visible isn’t covered in sauce and hard to see.
6 Comments
Cut cooking time in half for lamb
What is that big green globule in the middle of the plate? Also, the lamb has been way overcooked.
Notwithstanding the lamb being woefully overcooked, the plate itself is somewhat a mess.
The sauces aren’t carefully placed (don’t pour the sauce over one sliver of lamb). The carrots are tossed atop the green sauce haphazardly making everything look gummy. The potatoes fondant are uneven in shape and size. Overall the dish could be successful I feel, but at the moment it’s just sort of a mess.
Thanks for all your feedback and apologies for the lamb (a cardinal sin has been committed I know)! Looking to improve and so I’ll take all your comments on board 🙂 I’m new to this sum and really impressed with some of the content on here, I hope to, one dish at a time, get better at my plating!
Not sure if the carrots were that drab color to begin with, but I’d recommend blanching or confit them then put them on the grill/under the broiler for color. The par cook them cooling before will lock in the orange color.
1 key thing to think about. Plating a protein should highlight how well cooked it is. This plating looks sorta like it’s trying to hide the fact that it’s overcooked. If you dial in the cook time, make sure the price that’s most visible isn’t covered in sauce and hard to see.