Wine Pairing - CASILLERO DEL DIABLO Carmenere &
12 lamb chops
½ kg potatoes
½ kg carrots
100 cc milk
50 g unsalted butter
250 g berries
200 cc demi glace (or beef stock)
50 g sugar
Boil the potatoes and carrots separately until tender, set aside. Peel the ginger, add milk and grind with an immersion blender until smooth. Add butter, potatoes, and carrots. Mash and adjust flavor.
Mark the pork chops on a non-stick grill or sear in a skillet. Cook until nicely browned on both sides, finishing with 5 minutes in the oven at medium temperature.
Purée 200 g of berries and strain. Put the juice in a pan with the remaining berries and add the demi glace or stock. Reduce over low heat until thick. Plate and serve hot.