Aji Panca Marinated Lamb Chops with Roasted Tomatoes & Rosemary Jus
2 hours 35 minutes
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About Aji Panca Marinated Lamb Chops with Roasted Tomatoes & Rosemary Jus
Indulge in the rich flavors of this exquisite Aji Panca marinated lamb chop recipe. Perfectly seared and oven-roasted, the lamb is tender and juicy, complemented by sweet roasted cherry tomatoes and a deeply flavorful rosemary jus. This restaurant-quality dish is surprisingly easy to make at home.Slow-cooked garlic adds a subtle sweetness and depth of flavor that elevates the entire meal. The vibrant Aji Panca marinade infuses the lamb with a unique smoky-sweet heat, creating a truly unforgettable culinary experience.Impress your family and friends with this sophisticated yet approachable recipe – perfect for a special occasion or a weeknight dinner that feels like a celebration.
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Recipe Time & More
Prep20 minutes
Cook2 hours 15 minutes
Total2 hours 35 minutes
Ingredients
For the Aji Panca Marinade
- 20 gm Aji Panca paste
- 30 ml Olive Oil
- 2 clove Garlic minced
- 1 tsp Wine Vinegar red
- 5 gm Oregano dried
- 5 gm Cumin ground
- 5 gm Paprika smoked
- 5 gm Turmeric Powder
- 1 tsp Sea Salt
- 1 tsp Pepper black, ground
For the Lamb Chops
- 200 gm Lamb Chops approximately 4-6 chops
- 1 sprig Rosemary fresh
For the Roasted Tomatoes & Garlic
- 6 pcs Cherry Tomatoes
- 1 Head Of Garlic whole
- 1 tbsp Olive Oil
- 1/2 tsp Sea Salt
- 1/4 tsp Pepper black, freshly ground
For the Rosemary Jus
- 300 gm Lamb Bones
- 20 gm Tomato Paste
- 15 gm Butter
- 1 medium Onion finely chopped
- 1 sprig Rosemary fresh
Instructions
Prepare the Aji Panca Marinade
- Combine aji panca paste, olive oil, minced garlic, red wine vinegar, oregano, cumin, smoked paprika, turmeric, salt, and pepper in a bowl. Mix thoroughly.
Marinate the Lamb Chops
- Place lamb chops in a resealable bag or container. Pour the marinade over the lamb, ensuring it's fully coated. Refrigerate for at least 1 hour, or preferably longer for deeper flavor.
Roast the Garlic
- Preheat oven to 150°C (300°F). Drizzle a whole head of garlic with olive oil, salt, and pepper. Wrap tightly in aluminum foil and roast for 10-15 minutes, until soft.
Prepare the Rosemary Jus
- Preheat oven to 170°C (340°F). Roast lamb bones for 45 minutes until browned. Meanwhile, sauté the chopped onion in a pot until browned. Add tomato paste and cook for a few minutes.
- Add the roasted lamb bones to the pot, cover with cold water, and add a sprig of rosemary. Simmer over low heat for 2 hours, or until the liquid has reduced and thickened. Remove the bones, strain the liquid, and set aside.
Cook the Lamb Chops
- Preheat grill or grill pan to medium-high heat. Grill the marinated lamb chops for 2-3 minutes per side to sear, then transfer to the preheated oven and roast for 8-10 minutes for medium-rare, or longer depending on desired doneness. Roast the cherry tomatoes alongside the lamb during the last 10 minutes of cooking.
Finish the Jus
- While the lamb is roasting, heat a small saucepan. Add the reserved rosemary sprig and brown slightly. Pour in the strained lamb jus and simmer for 5-7 minutes. Stir in butter until melted and glossy.
Serve
- Squeeze the roasted garlic cloves from their skins. Serve the grilled lamb chops with the roasted cherry tomatoes, slow-cooked garlic, and rosemary jus. Enjoy!
Recipe Notes
Expert Tips
- For a richer jus, add a splash of red wine to the pot along with the lamb bones.
- Don't overcrowd the pan when searing the lamb chops. Work in batches to ensure even browning.
- Use a meat thermometer to check the internal temperature of the lamb chops to ensure they are cooked to your liking. Medium-rare is typically around 135°F (57°C).
- For extra flavor, add a teaspoon of Worcestershire sauce to the rosemary jus.
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Recipe Nutrition
Calories: 1312kcalCarbohydrates: 17gProtein: 102gFat: 92gSaturated Fat: 39gPolyunsaturated Fat: 7gMonounsaturated Fat: 37gTrans Fat: 0.2gCholesterol: 381mgSodium: 670mgPotassium: 1857mgFiber: 5gSugar: 3gVitamin A: 2073IUVitamin C: 10mgCalcium: 211mgIron: 16mg
chef ashish Kumar
Articles: 9
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Absolutely mouthwatering! Great share.
This is so inspiring! Can’t wait to cook it.
I’m thrilled to try this recipe!