Lamb Chop and lobster with blueberry and Tannat grappa sauce, served with cork potatoes and burghul wheat cold salad.
1. Debone the short loin lamb chops by removing the vertebra and tie them up to shape them.
2. Marinade the chops in lemon juice, olive oil, pink pepper, and thyme.
3. Sear on the grill on both sides with olive oil and butter.
Garnish with: Cork Potatoes (cut potatoes and cook them in a pan with dark broth,
butter, salt, and pepper). Burghul Wheat: Tabouleh is a typical salad of the Middle East, made from soaked burghul wheat and brunoise vegetables (tomato, onion, and cucumber), parsley, olive oil, garlic, lemon juice, salt and pepper. Blueberry and Tannat grappa sauce (deglaze with grappa, add little lemon juice,sugar, lamb broth, butter).
Short loin lamb: It is the most tender ovine cut and has an even fat cover that assures a delicate appearance.
2 to 4 years old Tannat (Medium bodiedwith ripe tannins.)
Chef: Richard Herrera
Recipe presented at the National & International Chef Competition organized by the Ministry of Tourism and Sports, the National Meat Institute (INAC) and the National Institute of Viticulture (INAVI). Published in the book “A Tour Throught The Senses. Uruguay Natural.”