Recipe by Chef Matias Palomo
Created for Dilmah Chefs & the Teamaker at Mankada Traditional Arts & Crafts Centre, Udawalawe in May 2014
800g lamb loin
4 cloves garlic
400g sweet peas
1 red beetroot
1 cup red wine
50 g sugar
Season the loin with salt and pepper.
Sear it in a sauté pan and cook for 10 minutes.
Cook the sweet peas and blend it with beurre noissete.
Make a sauce with the sugar, beetroot and red wine.
Garnish with microgreens.