Step 1

Put celery, garlic, onion, mint leaves, sea salt, and honey in a food processor and make a paste.

Step 2

Apply 1 tablespoon of sea salt over the lamb chop steak.

Step 3

Marinate the lamb into the mixture for overnight.

Step 4

Put 1 tsp of Sunflower oil in the frying pan and stir fry the red pepper on high heat for 1 minute.

Step 5

Remove peppers from the pan. Marinate them with Kombu-cha powder in a small bowl.

Step 6

Prepare mint leaves, broccoli, and baby corn.

Step 7

Put the mayonnaise, mustard and soy sauce in a small bowl and combine well. Set it aside.

Step 8

Remove the lamb from the marinade (keep the marinade for later use).

Step 9

Heat up the frying pan over high heat. Add butter and melt.

Step 10

Add lamb steaks and grill them for 4 minutes.

Step 11

Flip the lamb over and grill another side for additional 4 minutes.

Step 12

Transfer the steaks to a clean kitchen towel and remove excessive oil.

Step 13

Pour the marinade in the same frying pan and add a pinch of sea salt and bring to boil.

Step 14

Simmer until the sauce is reduced to one third.

Step 15

Place three round cookie cutters on the plate and apply the mustard mayo using a kitchen brush.

Step 16

Place the sliced lamb on each circle and place the marinade sauce on top.

Step 17

Put the broccoli, baby corns, and red pepper nicely around the plate.

Step 18

Sprinkle some sea salt for an additional touch.