4
Medium
12 hr
Published 2020
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.
In the meantime,
Line a tray with parchment paper and spread the chopped red pepper, onions and 200g of the ají dulce.
Step 3: Heat the lamb stock in a pan along with the blitzed ají dulce mixture.
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
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.