• 2 TB fresh oregano leaves
• 3 cloves garlic, peeled and crushed
• 2 TB brown panela sugar
• 4 TB olive oil
• 12 lamb chops
• 100 g clarified butter
• 12 cloves garlic, peeled
• 1 red bell pepper, core removed and roughly chopped
• 1 onion, peeled and roughly chopped
• 250 g ají dulce, trimmed and seeds removed
• 125 g lamb stock
• 50 g unsalted butter, diced
• salt and freshly ground black pepper
• 50 g cooked beetroot
• 150 g white precooked corn flour
• small handful fresh coriander leaves
• 50 g water
• lightly salted fresh cream, to serve

Step 1: Combine the oregano, crushed garlic, brown sugar and olive oil. Rub the marinade into the lamb and leave in the fridge to marinate overnight.

Step 2: Place the clarified butter into a small pan and add the whole garlic cloves. Cook over low heat for 1 hour.

In the meantime, preheat the oven to 180°C.

Line a tray with parchment paper and spread the chopped red pepper, onions and 200g of the ají dulce. Cook for 30 minutes, then blitz the mixture along with the confit garlic in a food processor until smooth.

Step 3: Heat the lamb stock in a pan along with the blitzed ají dulce mixture. Cook over moderate heat for 10 minutes, then gradually stir in the cubes of butter. Season with salt and freshly ground black pepper. Set aside.

Step 4: For the arepas, blitz the cooked beetroot in a food processor to a purée and place into a bowl with 50g precooked corn flour. Season with salt and knead the mixture until a soft dough is achieved, adding a dash of water if necessary.

Step 5: Blitz the coriander in a clean food processor along with 50g water and place into a second bowl with 50g precooked corn flour. Season with salt and knead the mixture until a soft dough is achieved, adding a dash of water if necessary.

Step 6: Finally, blitz the remaining 50g ají dulce in a clean food processor and place into a third bowl with the remaining 50g precooked corn flour. Season with salt and knead the mixture until a soft dough is achieved, adding a dash of water if necessary. You will be left with three different coloured doughs. Create small round cakes (approx. 50g each) from each of the doughs and cook on a hot plancha over moderate heat, 5 minutes each side. Set aside.

When ready to cook the lamb, drizzle a little olive oil on a hot plancha and cook the lamb on all sides until golden brown and done to your liking. Serve the lamb with the ají dulce sauce and multi-coloured arepas on the side. Traditionally, arepas are enjoyed with slightly salted fresh cream.