Grilled Lamb Chops With Chilean Carica Puree Recipe

No Photo

Have you made this?

 Share your own photo!

Grilled Lamb Chops with Chilean Carica Puree

Jason Koch

By
@jstone13007

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.

Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Prep:
4 Hr
Cook:
5 Min
Method:
Grill

Ingredients

12
lamb chops, frenched
3 Tbsp
fresh thyme, minced
6 clove
garlic, peeled and crushed
1/2 c
olive oil, extra virgin
kosher salt
black pepper
4 sprig(s)
fresh thyme (for garnish)

CARICA PUREE

2 c
carica, peeled, seeded and chopped coarsely
1 Tbsp
unsalted butter, softened
kosher salt
black pepper

Step-By-Step

1Sprinkle lamb chops generously with salt and pepper and arrange in a glass-baking dish.
2Cover with thyme, garlic cloves, and olive oil and toss to coat.
3Cover and marinate lamb in refrigerator for up to 4 hours.
4Grill lamb chops until medium rare, 3-4 minutes per side, and set aside to rest for 3-5 minutes.
5Arrange 3 lamb chops on each plate in a circular formation with frenched bones overlapping.
6Place a few dollops of carica puree on edge of plate. Garish with fresh thyme sprig.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Latin American