Or serve the four-rib rack instead of cut chops? Cut and laying flat, they look kind of sad.
The cook on them looks perfect. Nice work.
Carrots need to be cut lenthwise or on the diagonal.
Garnish should be chopped.
Frenching on the bones could be cleaner. Might be ok but come chefs might expect it cleaner.
Whatever the dark sauce is, I would make the drops instead of puddles.
CajunBmbr on
Lamb looks nice. Would lose the carrots or maybe shave a couple similar to the pepper, and use less of the green sauce and put it in more of an organized “circle” around the plate.
Leo_Kovacq on
Looks like a psychedelic sacrificing ritual amid some sad tree stumps.
NickOfThymee on
I think of instead of putting the lamb chops horizontally put them vertically, would add a lot to the dish
B8conB8conB8con on
Love the colour on the lamb and the salsa Verdi but the carrots look a tad lazy. Maybe a small bed of polenta with the lamb resting on it would give the dish some verticality and some multi coloured roasted 1/2 carrots would be nice. The red pepper looks a little superfluous. I would definitely eat the whole thing though.
Socalnomad on
Aside from there being one chop too many, this dish is stunning.
candornotsmoke on
I don’t understand the purpose of the red pepper, other than color. Otherwise, nice!
clitoral-chiffonade on
Italian Salsa Verde?…..do tell.
ginozilla1985 on
A little brush of oil would have made that lamb look as juicy as it actually is
Particular-Window-59 on
There’s a lot going on with this plate visually. First off, the colors are nice but the plating of the items could be tighter: three chops instead of four and together to give the plate some height as another commenter mentioned, also perhaps consider a carrot puree with some green at the top to mimic an actual carrot look under the plate of chops. Peppers and herbs to garnish.
Was the idea of blanching of the peppers to reduce the spice level?
thechefsauceboss on
Good work! Saw you said you’re still learning plating but I think you got a few fundamentals down for sure. You’ve got a lot of colors that complement each other here so great job!
A few things I would do differently:
Remove the strands of pepper in place for something else red.
Tighten up the sauce in dots or one smooth even “puddle”. This is a little difficult but worth it.
Tighten up the greens and make plenty of negative space. The more plate we see the better.
Someone else said serve it as a whole rack. You can do that or use something like a potato or starch to stack the cut chops against. Great cook on the chops though.
Either way, keep learning and trying new things and you’ll get better and better every time.
jennyt00ls on
I really dig the concept chef. But to echo some others, maybe halving them lengthwise or on a bias would have looked really nice. Still looks delicious. Please keep posting!
12 Comments
Needs some height?
Or serve the four-rib rack instead of cut chops? Cut and laying flat, they look kind of sad.
The cook on them looks perfect. Nice work.
Carrots need to be cut lenthwise or on the diagonal.
Garnish should be chopped.
Frenching on the bones could be cleaner. Might be ok but come chefs might expect it cleaner.
Whatever the dark sauce is, I would make the drops instead of puddles.
Lamb looks nice. Would lose the carrots or maybe shave a couple similar to the pepper, and use less of the green sauce and put it in more of an organized “circle” around the plate.
Looks like a psychedelic sacrificing ritual amid some sad tree stumps.
I think of instead of putting the lamb chops horizontally put them vertically, would add a lot to the dish
Love the colour on the lamb and the salsa Verdi but the carrots look a tad lazy. Maybe a small bed of polenta with the lamb resting on it would give the dish some verticality and some multi coloured roasted 1/2 carrots would be nice. The red pepper looks a little superfluous. I would definitely eat the whole thing though.
Aside from there being one chop too many, this dish is stunning.
I don’t understand the purpose of the red pepper, other than color. Otherwise, nice!
Italian Salsa Verde?…..do tell.
A little brush of oil would have made that lamb look as juicy as it actually is
There’s a lot going on with this plate visually. First off, the colors are nice but the plating of the items could be tighter: three chops instead of four and together to give the plate some height as another commenter mentioned, also perhaps consider a carrot puree with some green at the top to mimic an actual carrot look under the plate of chops. Peppers and herbs to garnish.
Was the idea of blanching of the peppers to reduce the spice level?
Good work! Saw you said you’re still learning plating but I think you got a few fundamentals down for sure. You’ve got a lot of colors that complement each other here so great job!
A few things I would do differently:
Remove the strands of pepper in place for something else red.
Tighten up the sauce in dots or one smooth even “puddle”. This is a little difficult but worth it.
Tighten up the greens and make plenty of negative space. The more plate we see the better.
Someone else said serve it as a whole rack. You can do that or use something like a potato or starch to stack the cut chops against. Great cook on the chops though.
Either way, keep learning and trying new things and you’ll get better and better every time.
I really dig the concept chef. But to echo some others, maybe halving them lengthwise or on a bias would have looked really nice. Still looks delicious. Please keep posting!