Grilled Lamb Chops with Chilean Carica Puree

Grilled Lamb Chops With Chilean Carica Puree Recipe

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Jason Koch


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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4 Hr
5 Min


  • 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)

  • 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.

Printable Recipe Card

About Grilled Lamb Chops with Chilean Carica Puree

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

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