UNESCO CREATIVE
CITY OF GASTRONOMY
From the coffee cultural landscape to the world's table
RESTAURANT NAME: 2.0
CHEF'S NAME: Tomás Gaviria R.
Recipe name: Lamb Rump Cap with Creamy Yellow Potatoes, Red Wine & Dark Chocolate Sauce
Servings: 2–3
Preparation time: 2 hours
Difficulty level: Easy
Ingredients
- 1 lamb rump cap (lamb rump)
- 100 g Colombian dark chocolate (70%)
- 1 small white onion
- 150 g butter (total)
- 300 ml red wine
- 2 garlic cloves
- 300 g papa criolla (Colombian yellow potatoes) or yellow potatoes
- 100 ml heavy cream
Preparation
1) For the sauce (red wine & chocolate)
- In a saucepan, melt 50 g butter.
- Add the onion and garlic, finely chopped, and sauté until they start to turn light golden.
- Deglaze with the red wine (pour it in and scrape the bottom of the pan).
- Add the dark chocolate, finely chopped, and let it melt completely.
- Blend (or process) the sauce until it is smooth and silky.
- Set aside and keep warm.
2) For the potato purée
- Cook the potatoes with the skin on in salted water until soft.
- While still hot, peel them and mash until you get a smooth purée.
- Warm the purée in a pan over low heat and add 100 ml heavy cream and the remaining 100 g butter.
- Optional: add a little nutmeg.
- Taste and adjust salt. Set aside.
3) For the lamb
- Season the lamb well with salt.
- Heat a cast-iron pan. Place the lamb fat-side down first.
- When the fat is golden and rendered, turn it over and sear the other side.
- We like the lamb at an internal temperature of 54°C (medium-rare).
- Slice into thin pieces.
Plating
- Make a bed of potato purée on the plate.
- Place the sliced lamb on top.
- Add the sauce as a “mirror” on the plate (a nice sauce pool).
- Garnish with chives.
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