Lamb with mushroom sauce, mashed potatoes and chicharrones
7 servings
40 minutes
Lamb in mushroom sauce with mashed potatoes and chicharrones is a dish that combines the rich flavors and textures of Latin American cuisine. Its roots trace back to the traditions of meat preparation, where lamb holds a special place due to its tenderness and deep flavor. The mushroom sauce, made from lamb bones, acquires a rich umami note that perfectly complements the softness of the mashed potatoes. Crispy chicharrones add contrast, turning each forkful into a celebration of taste. This dish is perfect for festive dinners and for those who appreciate an exquisite blend of textures and aromas.
1
Wash the meat and separate the lamb ribs.
- Lamb loin (rack): 1 kg
- Lamb ribs: 1 kg
2
Peel the potatoes, boil until soft, then mash and prepare puree. In a separate pot, heat cream, butter, and lamb fat. Then add liquid ingredients (wine and milk) to achieve the desired consistency, season with salt and pepper. Fry fat squares until crispy chicharrones form. Add to the mixture.
- Potato: 1 kg
- Cream: 0.5 glass
- Butter: 100 g
- Lamb fat (tail fat): 50 g
- Milk: 0.8 glass
- Spring onion: to taste
3
To prepare the sauce, sauté lamb bones with onions until browned and the onion becomes translucent. Then pour in wine and enough cold water to cover the bones. Simmer until the liquid volume is reduced by half. Strain and transfer to another pot, add dried mushrooms and a cup of cold water. Continue boiling until you have two cups of sauce. Mix the mushrooms and liquids, season, and add a pinch of sugar if the sauce is slightly bitter.
- Lamb ribs: 1 kg
4
Heat the pan and fry the lamb for 4 minutes on each side. Season the meat with salt and pepper beforehand.
- Lamb loin (rack): 1 kg
5
Place some mashed potatoes on the plate, then the lamb and sauce. Garnish with arugula or watercress leaves.
