A delicious recipe of lamb with mushroom sauce, a combination you simply can't miss. We're talking about flavors typical of Chile that will surely make you feel at home. ¡Encourage yourself to try it!
Combine the succulence of the lamb with the intensity and earthy flavor of callampas, typical mushrooms of the region.
This dish reflects the fusion of autochthonous ingredients that have been valued and enjoyed for generations.
Lamb with Mushroom Sauce
Ingredients
1 kilogram of Lamb loin
16 Lamb ribs
1 kilogram of Potatoes
½ cup of Butter
¾ cup of Milk
½ cup of Cream
¼ cup of Lamb fat
100 grams of Lamb chicharrones
Chives
Nutmeg
1 kilogram of Lamb bones
1 cup of Red wine
1 Onion
1 cup of Dried callampas
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : Clean the lamb loin and cut the lamb ribs.
Step 2 : Peel the potatoes and cook until tender, then pass through a press to make purée. In a separate pot, heat the cream, butter, and lamb fat. Then add the liquids until achieving the desired consistency, season with salt and pepper. Fry the pieces of fat until crispy chicharrones form and add them.
Step 3 : For the sauce, brown the lamb bones and onion until they are light brown. Add the wine and cold water to cover them, then cook over low heat until the liquids reduce by half.
Step 4 : Strain and place in another pot to add the dried callampas and a cup of cold water.
Step 5 : Bring to a boil until you obtain two cups of sauce, then blend the mushrooms and the liquid. Adjust the salt and pepper, adding a pinch of sugar if the sauce has a bitter note.
Step 6 : Heat a skillet and cook the seasoned lamb meat for four minutes per side.
Step 7 : Assemble by placing a spoonful of purée in the center of the plate, then add the lamb, the sauce, and decorate with arugula or watercress leaves.
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