This meal was the result of a visit to one of my new favorite restaurants in Tequesta, Casa Caña. Their menu is a fusion of mainly Peruvian food with some other Spanish styles of food and Japanese with their sushi. Everything on the menu from the small plates, to entrees, to their amazingly crafted cocktails is a dream! One of my favorite dishes by far is one very similar to this. After tinkering with my own recipe I have finally gotten it down with this being identical to their dish. I hope you enjoy this Aji Panca Lamb Chops with Truffled Pureed Yuca as much as my family and I did. Bueno provecho!
Aji Panca Lamb Chops
Ingredients
- olive oil
- Rack of lamb chops, each chop cut individually
- 1 jar aji panca paste, Belmont
- 8 oz. canned tomato sauce
- 2 garlic cloves, minced/mashed
- 1 tsp vinegar
- 1 tsp oregano
- 1.5 tsp cumin
- 1 tsp smoked paprika
- 1 tsp tumeric
- 1/4 red onion, diced
- sea salt
- freshly cracked black pepper
Prepare
- Oil a cast iron skillet on medium heat and sear the lamb chops, 5 minutes per side and set aside. Preheat oven to 400 degrees Fahrenheit.
- Place remaining ingredients in the same pan. Heat and mix over medium heat for 8 minutes.
- Place lamb chops back into cast iron skillet on top of the sauce and roast for 15 minutes.
- Scoop the aji panca sauce over the lamb chops to coat well.
Truffled Pureed Yuca
Ingredients
- 4 yucas, fresh from produce
- 1 stick butter
- 2 cups milk
- 1.5 tbsp truffle oil
- 3 garlic cloves
- 2 tbsp onion powder
- 1 tbsp garlic powder
- salt and pepper to taste
Prepare
- Peel all of the yuca and cut unto 1 inch rounds.
- Place all of the yuca into a pot and boil for 20 minutes or until tender.
- Place remaining ingredients into pot with the boiled yuca.
- Using an immersion blender blend the yuca until smooth. Add additional milk as needed to thin the puree out.
Place pureed yuca in center of a plate and top with 2 lamb chops. Garnish with sliced green onions and enjoy!
