grilled lamb chops with chilean carica puree
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This recipe combines lamb with carica, a papaya-like fruit grown in Limari Valley. The tangy sweetness and smooth texture of carica make it ideal for chutneys and condiments that compliment bold, gamey meats.
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yield
4 serving(s)
prep time
4 Hr
cook time
5 Min
method
Grill
Ingredients For grilled lamb chops with chilean carica puree
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12lamb chops, frenched
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3 Tbspfresh thyme, minced
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6 clovegarlic, peeled and crushed
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1/2 colive oil, extra virgin
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kosher salt
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black pepper
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4 sprigfresh thyme (for garnish)
- CARICA PUREE
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2 ccarica, peeled, seeded and chopped coarsely
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1 Tbspunsalted butter, softened
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kosher salt
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black pepper
How To Make grilled lamb chops with chilean carica puree
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1Sprinkle lamb chops generously with salt and pepper and arrange in a glass-baking dish.
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2Cover with thyme, garlic cloves, and olive oil and toss to coat.
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3Cover and marinate lamb in refrigerator for up to 4 hours.
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4Grill lamb chops until medium rare, 3-4 minutes per side, and set aside to rest for 3-5 minutes.
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5Arrange 3 lamb chops on each plate in a circular formation with frenched bones overlapping.
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6Place a few dollops of carica puree on edge of plate. Garish with fresh thyme sprig.
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