grilled lamb chops with chilean carica puree
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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prep time
4 Hr
cook time
5 Min
method
Grill
yield
4 serving(s)
Ingredients
- 12 lamb chops, frenched
- 3 tablespoons fresh thyme, minced
- 6 cloves garlic, peeled and crushed
- 1/2 cup olive oil, extra-virgin
- Kosher salt
- black pepper
- 4 sprigs fresh thyme (for garnish)
- CARICA PUREE
- 2 cups carica, peeled, seeded and chopped coarsely
- 1 tablespoon unsalted butter, softened
- Kosher salt
- black pepper
How To Make grilled lamb chops with chilean carica puree
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Step 1Sprinkle lamb chops generously with salt and pepper and arrange in a glass-baking dish.
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Step 2Cover with thyme, garlic cloves, and olive oil and toss to coat.
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Step 3Cover and marinate lamb in refrigerator for up to 4 hours.
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Step 4Grill lamb chops until medium rare, 3-4 minutes per side, and set aside to rest for 3-5 minutes.
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Step 5Arrange 3 lamb chops on each plate in a circular formation with frenched bones overlapping.
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Step 6Place a few dollops of carica puree on edge of plate. Garish with fresh thyme sprig.
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