Executive Sous-Chef,Sandals MoBay Junior Mowatt
July 5, 2017
Recipe Corner… Recipe Corner… Recipe Corner
Summertime Cravings
with Executive Sous-Chef,
Sandals MoBay Junior Mowatt
What to prepare for dinner on a sizzling summer evening?
Junior Mowatt, executive sous-chef at Sandals Montego, suggests Pistachio Crusted Lamb Rack, Butter Poached Lobster Tail, Merlot Jus, Roasted Potato & Pea Purée. Thursday Food shares his recipe.
Mowatt’s Surf & Turf Pistachio Crusted Lamb Rack, Butter Poached Lobster Tail, Merlot Jus, Roasted Potato & Pea Purée
Executive Sous-Chef Junior Mowattplates his pistachio crusted lamb rack,butter poached lobster tail, Merlot jus,roasted potato and pea purée.(Photos: Courtesy of Sandals MoBay)