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Cured lamb loin stuffed with chipotle

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Ingredients for 4 servings:

  • 350 g lamb loin(s)
  • 5 Jalapeño(s), smoked (Chipotle)
  • 80 g sugar
  • 80 g salt
  • 1 tsp black pepper

Instructions

Working time approx. 15 minutes; Rest period approx. 3 days; Total time approx. 3 days 15 minutes

Mix the sugar and salt. Pierce the lamb loin lengthwise with a narrow knife or sharpening steel. Finely chop the chipotle and stuff it into the lamb loin. Then coat the meat in the pepper and place it in the sugar and salt mixture. The meat should be completely covered. It’s best to seal it or place it in a zip-top bag. Marinate in the refrigerator for 2-3 days. Turn occasionally. Then rinse and pat dry. Slice very thinly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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