Flip through the latest issue of Gulf Weekly.
Aurelio Petraglia, Executive Sous Chef of the Banyan Tree Desert Spa and Resort, Al Areen has joined the company in June 2007.
Ingredients 220gm lamb rack/two bones, slight trimming of the fat 1 whole capsicum, roasted, peeled & marinated with basil pesto
Recipe by Chef Pobir Rozario, Plums Restaurant, Chef de Partie at the Ritz-Carlton Bahrain Hotel & Spa
