Lamb Chop with Mofongo and Cilantro Pesto
Mofongo is a Caribbean plantain preparation which is used as a mild counterpoint to the seared lamb chops and spicy sauces. There is some last-minute preparation for this dish, cooking the lamb and vegetables, but none of this last-minute effort takes a lot of time. You could even prepare the vegetables early, then heat them for the table in the last-minute saute.
Ingredients
- Cilantro Pesto
- Cilantro - 2 cups
- Olive Oil - 3/4 cup
- Parmesan cheese - 1/2 cup, grated
- Cassava Seasoning - 1 teaspoon
- Lemon Juice - 2 tablespoons
- Walnuts - 1/3 cup chopped (alt. pine nuts)
- Garlic Cloves - 4
- Pinch of salt and freshly ground black pepper
- Chimichurri Sauce
- Garlic Cloves - 2
- Bay Leaf - 1
- Jalapeno Chili - 1, coarsely chopped with seeds
- Salt - 1/2 tablespoon
- Jamaican jerk seasoning - 2 tablespoons
- Fresh Parsley - 1/8 cup, finely minced
- Flat-leaf Parsley - 1/8 cup, finely minced
- Fresh Cilantro - 1/8 cup, finely minced
- Extra-Virgin Olive Oil - 1/4 cup
- Distilled White Vinegar - 1/8 cup
- Double lamb chops - 8
- Salt and freshly ground black pepper to taste
- Chimichurri Sauce (above) - 1/8 cup
- Extra-Virgin Olive Oil - 1 tablespoon
- Mofongo
- Green Plantains - 3, large
- Water - 3 cups water with 1/2 tablespoon salt
- Bacon - 1/2 slice
- Cloves Garlic - 3, minced
- Virgin olive oil - 1/2 cup
- Salt and freshly ground black pepper to taste
- Cassava Seasoning - 1/4 teaspoon
- Corn Oil - 1/4 cup
- Chimichurri Sauce (above) - 1/4 cup
- Latin Root Vegetables
- Purple Potatoes - 2, diced (alt. yellow potatoes)
- Calabaza Stock (above) - 1 small (alt. pumpkin )
- Chayote Squash - 2, diced
- Ribs of Celery - 5, large, diced
- Malanga - 2 cups (optional)
- Olive Oil - 1 teaspoon
- Garlic - 1 teaspoon, minced
- Salt and freshly ground black pepper to taste
- Garnish
- Balsamic Vinegar - 1/2 cup
- Plantain Chips - 6, large
Instructions
To make the cilantro pesto: Combine all ingredients in a food processor and blend until almost smooth and pasty.
To make the chimichurri sauce: Grind the garlic, bay leaves, jalapeno, and salt with a mortar and pestle until a smooth paste is formed. Or, puree with a small amount of vinegar in a food processor or blender. Transfer to a mixing bowl and add the jerk seasoning. Stir in the parsleys and cilantro. Whisk in the vinegar and olive oil until well mixed and set aside. Use half for the sauce, and half to marinate the lamb chops.
To prepare the chops: Season the chops with salt and pepper and place them in a shallow baking dish. Pour half the chimichurri sauce over the chops, turn the chops, and cover the dish with plastic wrap. Marinate in the refrigerator for 2 - 4 hours. Preheat the oven to 425 F. In a large oven-proof pan, heat the olive oil over medium-high heat and sear the lamb chops on both sides, about 30 seconds per side. Place the chops in the oven and roast until the internal temperature is 120 F. for medium-rare.
To make the mofongo: Peel the plantains and cut them into 1/2-inch slices. Place them in the salted water. In a small skillet over medium-high heat, fry the bacon, drain, and discard the fat. Chop and set aside. In a small bowl, combine the garlic, olive oil, and seasonings. Heat the corn oil in a large skillet over medium-high heat and fry the plantain slices until golden brown. Drain on paper towels.
To make the vegetables: Bring a large pot of water to a boil over medium-high heat. Plunge the vegetables into the pot and return it to a boil. Boil 3 minutes, drain, and refill the pot with cold water. Drain again. Heat the olive oil and garlic in a large skillet over medium-high heat. Saute until the garlic softens. Add the drained vegetables and toss to coat. Season and keep warm.
To make the balsamic syrup: Warm the balsamic vinegar over low heat and simmer until it is reduced and syrupy, 15 - 20 minutes. Put in a squeeze bottle and keep warm.
To serve: For each serving plate, put a few teaspoons of the garlic oil mixture for the mofongo in a small bowl. Add one sixth of the bacon pieces and 5 or 6 slices of plantain. Mash and press firmly into the mortar until the mixture forms a thick paste. Invert the mofongo in the center of each warmed plate and form into a pyramid. Drizzle the plate with balsamic syrup. Lean the lamb chops against the mofongo. Place scoops of sauteed vegetables decoratively around the plate. Place a dollop of cilantro pesto on the chops. Finish with a plantain chip standing against the “back” of the plate, and spoon cilantro oil and chimichurri sauce on the plate.
