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Grilled Lamb Chops with Chilean Carica Puree
fresh thyme, minced
garlic, peeled and crushed
olive oil, extra virgin
fresh thyme (for garnish)
carica, peeled, seeded and chopped coarsely
unsalted butter, softened
How to Make Grilled Lamb Chops with Chilean Carica Puree
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.
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About Grilled Lamb Chops with Chilean Carica Puree
Posted: Mon, Nov 16, 2015