Real Recipes From Real Home Cooks ®

grilled lamb chops with chilean carica puree

Recipe by
Jason Koch
Westland, MI

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.

yield 4 serving(s)
prep time 4 Hr
cook time 5 Min
method Grill

Ingredients For grilled lamb chops with chilean carica puree

  • 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
    fresh thyme (for garnish)
  • CARICA PUREE
  • 2 c
    carica, peeled, seeded and chopped coarsely
  • 1 Tbsp
    unsalted butter, softened
  • kosher salt
  • black pepper

How To Make grilled lamb chops with chilean carica puree

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

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