Grilled lamb chops, an exquisite dish to enjoy on a relaxed Chilean Sunday. ¡They are truly delicious!
They originate from the culinary traditions of the Chilean countryside, where grilled meats are enjoyed with family and friends.
Let's get to work in the kitchen!
Grilled Lamb Chops
Ingredients
3 Lamb rib roast (rack)
5 grams of Fresh rosemary
50 milliliters of Olive oil
1 pinch of Salt
Black peppercorns
2 Crushed garlic cloves
5 grams of Orange zest
300 milliliters of Lamb juicе
240 grams of Potatoes with skin, washed and scrubbed
145 grams of Sweet pumpkin
50 grams of Cooked peas
50 grams of Chopped and blanched green beans
50 grams of Cooked corn off the cob
100 milliliters of Olive oil
35 grams of Diced onion
15 grams of Diced red bell pepper
2 Garlic cloves
5 grams of Brunoise green onion
Aji de color (colored chili paste)
Cumin
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : Marinate the entire rack with the mixture of all ingredients and let it rest for 24 hours in the refrigerator.
Step 2 : Remove from the marinade, season with salt, and sear the meat on a hot griddle. Finish cooking in the oven at 180°C for about 10 minutes.
Step 3 : Heat olive oil in a saucepan, sauté the onion and garlic. Add the ají de color and cumin; then add the pumpkin and potatoes in cubes. Sauté everything and add the red pepper.
Step 4 : Moisten with a bit of beef broth and cook. Add the corn, peas, and green beans.
Step 5 : Stir and adjust salt and pepper. When serving, top with finely chopped green onion.
Step 6 : Serve everything hot, with the Chilean charquicán in the center of the plate, topped with the lamb chops and the marinated vegetables behind.
Step 7 : Drizzle everything with rosemary juice.
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