Lamb with Mushroom Sauce, Mashed Potatoes, and Chicharrones
Main Dishes • Latin American
Description
Lamb with Mushroom Sauce, Mashed Potatoes, and Chicharrones
Ingredients
- Rack of Lamb 0 lbs
- Rack of Lamb 0 lbs
- Salad Potatoes 0 lbs
- Butter 5 oz
- Milk ¾ cup
- Cream ½ cup
- Lamb Fat Netting 0 oz
- Scallions to taste
Step-by-Step Guide
Step 1
Rinse the meat and separate the lamb ribs.
Step 2
Peel the potatoes, boil until soft, then mash and prepare the puree. In a separate pot, heat the cream, butter, and lamb fat. Then add the liquid ingredients (wine and milk) until the desired consistency is reached, season with salt and pepper. Fry the fat squares until crispy chicharrones form. Add to the mixture.
Step 3
To prepare the sauce, sauté the lamb bones with onions until browned and the onions are translucent. Then pour in the wine and enough cold water to cover the bones. Simmer until the liquid volume is reduced by half. Strain and transfer to another pot, add dried mushrooms and a cup of cold water. Continue boiling until you have two cups of sauce. Combine the mushrooms and liquids, season, and add a pinch of sugar if the sauce is slightly bitter.
Step 4
Heat a skillet and sear the lamb for 4 minutes on each side. Season the meat with salt and pepper beforehand.
Step 5
On a plate, place some puree, then the lamb and sauce. Garnish with arugula or watercress leaves.
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