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Redefining In-Flight Catering

HOW TO: Pepper-Crusted Lamb Loin In-Flight Plating

Pepper-Crusted Lamb Loin In-Flight Plating for Flight Attendants

The team here at Air Culinaire Worldwide is committed to finding innovative new ways to continue redefining in-flight catering. As a part of this commitment, we have produced a series of videos and documents that take you step-by-step through how to plate each of the entrees on our Global Menu. These plating guides are specifically designed with your unique in-flight work environment, limited cabin space and equipment in mind. We believe that with these tools you will be able to easily provide your passengers with the VIP in-flight catering experience they deserve.

Tools and Ingredients:

  • Cutting Board
  • Knife
  • Fork
  • Tongs
  • Fork
  • Spoon
  • Plate

Garnish Kit:

  • Chopped Herbs
  • Fresh Rosemary
  • Red Wine Reduction
  • Rosemary Oil

Crusted Lamb Loin Entree:

  • Lamb Loin
  • Wilted Greens
  • Roasted Vegetables

Reheating:

• Heat oven to 275F (135C) and cook for 20 minutes. If necessary, adjust temperature to your oven, since ovens can vary.

5 Plating Steps:

• Shingle vegetables, using mushroom as base at center of plate.
• Arrange wilted greens on roasted vegetables.
• Slice lamb on bias and arrange, using vegetables and wilted greens as base.
• Drizzle red wine reduction and rosemary oil around entree.
• Garnish with chopped herbs and “plant” rosemary garnish behind lamb within vegetables.

To access a PDF of the Pepper-Crusted Lamb Loin plating guide, follow this link. View more plating guides on YouTube.

Enjoyed plating this entree? Follow us on Instagram and tag your culinary creations with #ACWplating. Have questions? Tweet @airculinaire.

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