Aji Panca Marinated Lamb Chop, Roasted Tomato, Slow Cooked Garlic, Rosemary Jus

1. Take a mixing bowl and start to put Aji Panca paste followed by cumin seeds , garlic paste , dry oregano, smoked paprika, sea salt, black pepper, turmeric and mix it well

Now add olive oil and vinegar again mix it well. Take lamb rack clean and wash it nicely . Take a sharp knife and cut 60g of each lamb chop.

Now apply the marinade on to the lamb and keep the lamb in chiller for 1 hour so that the lamb soaked the marination

For lamb jus , put the bones in oven for 45 min at the temperature of 170*c , meanwhile slice the onion and put it in the hot pot , stir continuously, when the onion becomes brown , add tomato paste and cook it for sometime.

Once the bones got brown , add bones to the pot and cover the bones with cold water and put the rosemary also. Now keep the temperature low for 2 hours . Once it get nice brown color remove from the pot , strain and keep aside.

For roasted garlic - apply olive oil , salt, pepper and cover it with Aluminum foil and put it in the oven for 10 min at 150*c

Now take the lam chops and put it on the grill , give nice grill marks and smoky flavour and put it in the oven for 10 min along with the cherry tomatoes.

Meanwhile your lamb is inside the oven , take a pan make it hot put rosemary and broil it little bit and then add lamb jus. Cook for a while and finish with butter.

Once the lamb done serve it with roasted garlic, cheer tomato and rosemary lamb jus . Enjoy and keep cooking