Why is the meat so far away and so naked? -could be closer -could use a small spoonful of jus to tie the two components together.
The greenery looks nice, albeit quite plain, and nearly raw? I’m not sure if the goal is the dichotomy of tender, soft, lamb with crunchy veg but I hope the florets and asparagus are firm with no audible crunch when bitten. I feel like they all could use a mist of saline solution or good extra virgin olive oil to add shine to them. To give the appearance of succulence. Also a few nice crystals of flakey salt on the meat.
meggienwill
The massive pile of raw veg drowning in lamb sauce needs to be rethought. Your plating is pretty, but this doesn’t really make sense as a composed dish. Definitely put a better sear on that lamb too. It looks like it was cooked with a heated argument. This is also just a personal preference, but that foamy cream sauce looks like spit on the plate. I can’t stand foams, but a lot of chefs seem to love them.
Available-Oil7673
I would center the lamb/brown sauce and symmetrically place the greenery around it. Maybe some of dressing/sauce to keep the greens hydrated and tasteful.
Optimal-Hunt-3269
Poor little lonely lamb loin, shivering way over there on the edge of the plate.
TwoPintsYouPrick
Great starting point, take all comments onboard chef and come back with version 2.0
agmanning
If you gave nearly half of much love and attention to that lamb that you gave to the garnish, this would be a better dish.
6 Comments
Why is the meat so far away and so naked?
-could be closer
-could use a small spoonful of jus to tie the two components together.
The greenery looks nice, albeit quite plain, and nearly raw? I’m not sure if the goal is the dichotomy of tender, soft, lamb with crunchy veg but I hope the florets and asparagus are firm with no audible crunch when bitten. I feel like they all could use a mist of saline solution or good extra virgin olive oil to add shine to them. To give the appearance of succulence. Also a few nice crystals of flakey salt on the meat.
The massive pile of raw veg drowning in lamb sauce needs to be rethought. Your plating is pretty, but this doesn’t really make sense as a composed dish. Definitely put a better sear on that lamb too. It looks like it was cooked with a heated argument. This is also just a personal preference, but that foamy cream sauce looks like spit on the plate. I can’t stand foams, but a lot of chefs seem to love them.
I would center the lamb/brown sauce and symmetrically place the greenery around it. Maybe some of dressing/sauce to keep the greens hydrated and tasteful.
Poor little lonely lamb loin, shivering way over there on the edge of the plate.
Great starting point, take all comments onboard chef and come back with version 2.0
If you gave nearly half of much love and attention to that lamb that you gave to the garnish, this would be a better dish.