Sliced Lamb Loin with a Lemon-Cucumber Raita
by Steven DeBruyen
of Polo

2 boneless racks of lamb crusted with Cumin, Coriander,
Cardamom
Raita
Breaded baby eggplant
Julienne zucchini
Spring garlic
Olive tapenade (Calamata olives or Gaeta process with basil, anchovy filet, caper and garlic puree)
For The Lemon Cucumber Raita:
1 lbs. Laben Mid-Eastern yogurt
1/2 cucumber diced small
1 Tbsp chopped mint
1 Tbsp cilantro
1 Tbsp parsley
1 preserved lemon brunoise
1 lemon grated
Salt & pepper
Breading For Eggplant:
2 cups breadcrumbs
1/2 cup chopped parsley
1/2 cup basil
Salt & pepper
Run in food processor
Peel baby eggplant and bread with flour, egg and breadcrumb mixture
Oven Roasted Beefsteak Tomatoes:
Peel beefsteaks and quarter
Toss in extra virgin olive oil, thyme and salt & pepper
Roast at 300? for 30 minutes or until dry.
To Plate:
Warm zucchini with extra virgin olive oil & spring garlic,
place on plate.
Fry eggplant and place next to zucchini.
Slice and place lamb over zucchini.
Top with oven tomato.
Spoon raita and tapenade onto fried eggplant.

Steven DeBruyn studied at Ter Duinen culinary school in his native Belgium, and was honored as Best Junior Chef of Belgium upon graduation. He cut his teeth in France before becoming executive sous chef for Club Med locations throughout the world. Reigning in his focus, DeBruyn joined the staff of the Garden City Hotel in 1994. He has since been named Executive Chef, placing him in charge of the property’s culinary preparation. DeBruyn has also allowed his talents to evolve into
a role as Wine Director, personally overlooking the selection of the restaurant’s spectacular wine collection. Under his guidance, Polo has been granted Wine Spectator magazine’s Award of Excellence for the second consecutive year. In 2004, DeBruyn was named one of the world’s finest chefs, receiving the International 5 Star 5 Diamond Award from the American Academy of Hospitality Sciences.
Victor Gilic is a self-professed explorer. Born in Montenegro, he served as a naval officer before wanderlust brought him to America. The “beautiful people, beautiful country, good wine and good food” enchanted him. Presented with vast opportunity, Gilic fell back on his naval career in an unconventional way. He recalls being impressed by the skilled bartenders on aircraft carriers and decided to attend bartending school himself, moving on to wine, food, and service. With little more than three years in the industry, Gilic went out on his own with several restaurants. After selling his last venue, he missed the business and considered opening another. Instead, he accepted the position of General Manager at Polo and he couldn't be happier. He focuses on the quality of service and the dining experience, exceeding expectations in everything he does.

CLICK HERE TO POST YOUR COMMENTS
ABOUT THIS RECIPE