Roasted Lamb Marinated in Carrot Juice, Roasted Garlic Sweet Potato Puree, Carménère Sauce

Chilean Chef Pilar Rodriguez shares her exclusive Roasted Lamb Marinated in Carrot Juice, Roasted Garlic Sweet Potato Puree, Carménère Sauce recipe.

Serves: 4

1. In a bowl, mix carrot juice, white wine, sugar, rosemary, garlic, salt and pepper. Pour the carrot mixture over the lamb and marinate overnight.

2. For the sauce, sautéed the onions and garlic in olive oil until is golden brown. Add the diced beet root and cook for another 5 minutes. Deglaze with carménère wine, add the chicken stock and sugar. Reduce until you get a cup of liquid. Pass it through a strainer, discard solids and reduce again if needed until sauce consistency and reserve.

3. Cook the peeled yam in salted boiling water. Then mush the potatoes until you get a nice smooth texture. Add the garlic infused olive oil and seasoned with salt and pepper. Reserve over a bain-marie (also known as a water bath).

4. Finally, take the lamb off the marinade.

5. Using a pan heat the olive oil and seared the rack of lamb with 2 tablespoon of olive oil. Then place the meat on the oven try and roast for approximately for 20 minutes or until pink color inside. Rest the rack for 5 minutes before sliced.

6. Serve the lamb chops over the yam puree with sauce around.