Peruvian Marinated Aussie Lamb by Chris Woodford, Head Chef at Chotto Matte Soho, London - The Chefs
Chris Woodford, Head Chef at Chotto Matte Soho, London Peruvian Marinated Aussie Lamb.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thechefsforum.co.uk.
Ingredients
- 5 x Aussie lamb cutlets
- 120g boiled quinoa (mix colour)
- 20g red onion
- 20g spring onion (sliced and washed)
- 15g lime juice
- 10g chopped coriander
- 10g olive oil
- 2g table salt
- 50g pomegranate seeds
- 20g deep fried cancha (Peruvian corn)
- 30g Aji Amarillo
- 125ml rice vinegar
- 50ml soy sauce
- 25ml lemon juice
- 25ml yuzu juice
- 50ml grape seed oil
- 100g aji panca
- 5g garlic
- 15g grapeseed oil
- 2g Ground black pepper
- 2g sea salt
- 5g rice wine vinegar
- 3g oregano finely chopped
- 10g soy sauce
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