Aji Panca Marinated Lamb Chop, Roasted Tomato, Slow Cooked Garlic, Rosemary Jus

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  Take a mixing bowl and start to put Aji Panca paste followed by cumin seeds , garlic paste , dry oregano, smoked paprika, sea salt, black pepper, turmeric and mix it well
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  Now add olive oil and vinegar again mix it well. Take lamb rack clean and wash it nicely . Take a sharp knife and cut 60g of each lamb chop.
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  Now apply the marinade on to the lamb and keep the lamb in chiller for 1 hour so that the lamb soaked the marination

For lamb jus

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  Put the bones in oven for 45 min at the temperature of 170*c , meanwhile slice the onion and put it in the hot pot , stir continuously, when the onion becomes brown , add tomato paste and cook it for sometime.
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  Once the bones got brown , add bones to the pot and cover the bones with cold water and put the rosemary also. Now keep the temperature low for 2 hours . Once it get nice brown color remove from the pot , strain and keep aside.

For roasted garlic

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  Apply olive oil , salt, pepper and cover it with Aluminum foil and put it in the oven for 10 min at 150*c
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  Now take the lam chops and put it on the grill , give nice grill marks and smoky flavour and put it in the oven for 10 min along with the cherry tomatoes.
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  Meanwhile your lamb is inside the oven , take a pan make it hot put rosemary and broil it little bit and then add lamb jus. Cook for a while and finish with butter.
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  Once the lamb done serve it with roasted garlic, cheer tomato and rosemary lamb jus . Enjoy and keep cooking