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


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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


  • 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

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

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