Lamb Chops

Ingredients

• Lamb Rack Chops8 chops
• Aji Amarillo Paste2 tbsp
• Fresh Rosemary, chopped2 sprigs
• Olive Oil2 tbsp
• Salt & Pepperto taste

• Greek Yogurt½ cup
• Aji Amarillo Paste1–2 tbsp
• Lemon Juice1 tsp
• Saltto taste

• Fresh Cilantrolarge handful

Method

1. Marinate. Combine aji amarillo paste, chopped rosemary, olive oil, salt, and pepper. Coat the lamb chops thoroughly. Marinate for at least 1 hour, or overnight in the fridge.
2. Make the sauce. Stir together yogurt, aji amarillo paste, and lemon juice. Season with salt. The sauce should be pale orange with a gentle heat. Refrigerate until needed.
3. Grill. Heat a grill or cast-iron pan to very high heat. Cook chops 2–3 minutes per side for medium-rare, pressing for good contact. You want heavy char on the outside.
4. Rest. Let chops rest for 3–4 minutes before stacking.
5. Plate. Stack chops upright on the plate, bones pointing up. Drizzle generously with the aji amarillo yogurt sauce. Scatter fresh cilantro leaves over the top and around the plate.