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Barbecued lamb chops in rosemary gravy with charquicán criollo

Chef Guillermo Rodríguez

Courtesy of ProChile

(Serves 6)

INGREDIENTS

  • -Lamb:
  • 3 racks of lamb
  • 0.2 oz. fresh rosemary
  • 1.75 fl. oz. Chilean extra virgin olive oil
  • salt
  • black peppercorns
  • 2 crushed cloves of garlic
  • 0.2 oz. orange zest
  • 10.5 fl. oz. lamb gravy (lamb demi-glace)
  • -Charquicán criollo:
  • 8½ oz. scrubbed, unpeeled potatoes
  • 5 oz. pumpkin
  • 1.7 oz. (50 g.) cooked peas
  • 1.7 oz. (50 g.) thickly cut, blanched green beans
  • 1.7 oz (50 g.) cooked sweetcorn kernels
  • 3.5 fl. oz. (100 cc) olive oil
  • 1.2 oz. (35 g.) chopped onion
  • ½ oz. (15 g.) chopped red pepper
  • 2 cloves of garlic
  • 0.2 oz. (5 g.) spring onions,cut brunoise-style
  • paprika
  • cumin (to taste)
  • salt and pepper

preparation

  • Mix all of the lamb marinade ingredients and marinate the lamb for 24 hours in the fridge.
  • Remove the marinade, season the meat with salt and seal it on a hot griddle or in a frying pan. Transfer it to a baking tin and roast in a hot oven at 180 °C / 350°F / Gas mark 4 for 10 minutes.
  • Heat the olive oil in a saucepan, sauté the onion and garlic. Add the paprika and cumin, then the cubes of pumpkin and potatoes. Sauté and add the red pepper.
  • Add a little of the meat stock and boil. Add the sweetcorn,peas and green beans.
  • Stir and adjust the seasoning. Just before serving, add finely chopped spring onion.
  • Serve hot, placing the charquicán criollo in the centre of the plate, with the lamb chops on top and the marinaded vegetables behind. Spoon the rosemary gravy over the top.
  • Find more savory recipes here:
  • Stuffed Peppers with Chilean EVOO, Peas, and Cashews
  • Roasted Merken Spiced Skirt Steak with Chilean EVOO

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