Chef Juan Manuel Barrientos
Elcielo, Miami
Chef Barrientos, the first chef to lead a Michelin-starred Colombian cuisine restaurant, is inspired by his heritage and roots bringing the flavors of his homeland to this remarkable recipe. In the restaurant the lamb is briefly smoked and finished with high heat over Binchotan charcoal, however this recipe has been adapted to be cooked in the Gaggenau convection oven.
The rack of lamb is marinated in a mixture of herbs and beer overnight, meanwhile the accompaniments—lamb jus, fresh herb sauce and lamb butter—are prepared. In addition to the sauces, this dish is served with fried squares of semolina and pureed yucca to create an outstanding meal.
Gaggenau Appliances: Convection oven, induction or gas cooktop (optional: Teppan Yaki)
Serves 4
Oven method: heat the oven in the Broil mode to 475° degrees. Spread a layer of the lamb butter over the lamb and slide the oven tray into the oven on rack position 3, counting up from the bottom. Cook for 4 - 6 minutes until evenly browned.
Cooktop method: spread a layer of butter over the lamb and heat a skillet large enough to accommodate the lamb. Induction, use the Pan Searing mode to heat the pan, then reduce to level 9. Gas use level 9. Sear the lamb until evenly browned.
Tip: Turn the cooktop ventilation to the fastest setting during this high heat cooking phase.
Dinnerware by Hering Berlin
Photography by Adahlia Cole and Colin Peck
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At Gaggenau, we continuously aim to improve our website and the information we provide. We would like to invite you to take part in a short survey & thank you in advance for your time.
If you wish to be contacted by us, please use our regular contact form here, contact Customer Support at 1-877-442-4436, or chat online with a Customer Support representative.