Grilled Lamb Chops with Chilean Carica Purée

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Grilled Lamb Chops with Chilean Carica Purée - Serves 4

Main Ingredients:

  • 12 lamb chops (frenched)
  • 3 tablespoons fresh thyme, minced
  • 6 garlic cloves, peeled and crushed
  • ¼ cup extra virgin olive oil
  • kosher salt
  • black pepper
  • 4 fresh thyme sprigs (for garnish)

For Carica Purée:

  • 2 cups carica, peeled, seeded and chopped coarsely
  • 1 tablespoon unsalted butter, softened
  • kosher salt
  • black pepper

Sprinkle lamb chops generously with salt and pepper and arrange in a glass baking dish. Cover with thyme, garlic cloves, and olive oil and toss to coat. Marinate lamb in refrigerator for up to 4 hours.

Grill lamb chops until medium rare, 3-4 minutes per side, and set aside to rest for 3-5 minutes.

While lamb is grilling, place carica, butter and salt and pepper to taste in a blender and pulse until smooth. Small chunks of fruit should remain.

Arrange 3 lamb chops on each plate in a circular formation with frenched bones overlapping. Place a few dallops of carica purée on edge of plate. Garnish with fresh thyme sprig.