Andean lamb

Ingredients

• Lamb 4 x 8 oz
• Olive oil: 2 floz
• Huacatay herb: 1 bunch
• Starchy Potato: 20 oz
• Rosemary: 1 unit
• Red wine 1 lt
• Juniper Berry: 3 units
• Raisins: 2 oz
• Bay leaf: 2 unit
• Butter: 2 oz
• Vinegar (red wine): 1 floz
• Honey (bee): 3 oz
• Pink peppercorn: 0, 1 oz
• White peppercorn: 0, 1 oz
• Onion: 3 oz
• Garlic: 0, 3 oz
• Celery: 1 oz
• Ginger: 0, 2 oz
• Carrot: 4 oz

Preparation

Mix in a bowl: red wine, juniper Berry, raisins, bay leaf, vinegar, ginger, honey, pink peppercorn, white peppercorn, chopped onion, garlic, celery, carrot and rub the lamb rack. Marinate for 24 hours in the fridge. Pat dry the lamb before searing.

Peel the Potato and cut in round shapes, then cook them in a warm olive oiled skillet for 30 minutes topped with a lid, salt and pepper. Chop the huacatay and spray the Potatoes just before serving.

The marinate must be reduced in a Simmering pot, rectify the taste (should be lightly spiced). Heat the skillet and let the lamb be seared on each side to taste.