Agnello Recipe
Costeleta de borrego assada sobre creme aveludado de tupinambo e alho-francês assado
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Ingredients
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For the Lamb Chops
For the Velvety Jerusalem Artichoke Cream
For the Roasted Leeks
Method
For the Lamb Chops
- 1
Prepare the Marinade
In a small bowl, mix olive oil, minced garlic, chopped fresh rosemary, salt, and black pepper.
- 2
Marinate the Lamb
Rub the marinade all over the lamb chops and let them marinate for at least 30 minutes at room temperature.
- 3
Cook the Lamb
Preheat the oven to 200°C (400°F). Heat a skillet over medium-high heat and sear the lamb chops for 2-3 minutes on each side. Then, transfer them to the oven and roast for about 10-15 minutes for medium-rare.
For the Velvety Jerusalem Artichoke Cream
- 4
Prepare the Ingredients
Peel and chop the Jerusalem artichokes. Slice the leek thinly.
- 5
- 6
Blend the Cream
Add heavy cream to the saucepan, bring to a simmer, and cook until the artichokes are tender. Remove from heat and blend until smooth. Season with salt and black pepper.
For the Roasted Leeks
- 7
Prepare the Leeks
Preheat the oven to 200°C (400°F). Trim the roots and dark green tops of the leeks, then cut them in half lengthwise.
- 8
Roast the Leeks
Place the halved leeks on a baking sheet, drizzle with olive oil, and sprinkle with salt and black pepper. Roast in the oven for about 20-25 minutes or until tender and golden.