Lamb Chops in Ají Dulce Sauce

Name: Lamb Chops in Ají Dulce Sauce
Prep time: 12 h
Total time: 12 h
Yield: Serves 4
Cuisine: French
Ingredients: 12 cloves garlic, peeled; 2 TB brown panela sugar; 1 red bell pepper, core removed and roughly chopped; salt and freshly ground black pepper; 2 TB fresh oregano leaves; 250 g ají dulce, trimmed and seeds removed; 12 lamb chops; 3 cloves garlic, peeled and crushed; 100 g clarified butter; 50 g unsalted butter, diced; 1 onion, peeled and roughly chopped; 50 g cooked beetroot; 125 g lamb stock; 4 TB olive oil; 150 g white precooked corn flour; small handful fresh coriander leaves; lightly salted fresh cream, to serve; 50 g water

Preparation info

Serves
4

Difficulty
Medium
Ready in
12 hr

Appears in

A Culinary Journey

By Le Cordon Bleu

Published 2020

About

Ingredients

2 TB fresh oregano leaves
3 cloves garlic, peeled and crushed
2

Europe
France
Main course
Paris
Mediterranean

Method

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