Spicy Lamb with Cassava Mash

Ingredients

In this Equatorial Guinea adaptation, the traditional Italian Agnello al rafano is transformed into a spicier and more vibrant dish. The original recipe typically uses horseradish as a key ingredient, which is replaced with a blend of fiery spices like cayenne pepper and paprika. Additionally, the traditional Italian side dishes are substituted with cassava mash, a staple in Equatorial Guinea cuisine. We alse have the original recipe for Agnello al rafano, so you can check it out.

• 500g (1.1 lb) lamb chops 500g (1.1 lb) lamb chops
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 3 cloves garlic, minced 3 cloves garlic, minced
• Salt and pepper to taste Salt and pepper to taste
• 500g (1.1 lb) cassava roots 500g (1.1 lb) cassava roots
• 4 tablespoons butter 4 tablespoons butter
• 1/4 cup milk 1/4 cup milk
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 10g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 30g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the olive oil, cayenne pepper, paprika, minced garlic, salt, and pepper. Mix well.
2. 2.
   Add the lamb chops to the bowl and coat them evenly with the marinade. Let them marinate for at least 30 minutes.
3. 3.
   Meanwhile, peel and chop the cassava roots into small pieces. Place them in a pot of boiling water and cook until tender, about 20 minutes.
4. 4.
   Drain the cassava and transfer it to a mixing bowl. Mash the cassava using a potato masher or fork until smooth.
5. 5.
   Add butter and milk to the mashed cassava and mix until well combined. Season with salt and pepper to taste.
6. 6.
   Heat a grill or skillet over medium-high heat. Cook the marinated lamb chops for about 3-4 minutes per side, or until desired doneness.
7. 7.
   Remove the lamb chops from the heat and let them rest for a few minutes.
8. 8.
   Serve the spicy lamb chops alongside the creamy cassava mash. Garnish with fresh parsley.

Treat your ingredients with care...

• Cassava roots — Make sure to peel and chop the cassava roots before boiling them. They should be cooked until tender but not mushy. Test their doneness by piercing them with a fork.
• Lamb chops — For the best results, choose lamb chops that are evenly sized and of good quality. Marinating the lamb chops for at least 30 minutes will enhance their flavor.

Tips & Tricks

• If you prefer a milder spice level, reduce the amount of cayenne pepper in the marinade.
• For an extra burst of flavor, squeeze some fresh lemon juice over the cooked lamb chops before serving.
• If cassava roots are not available, you can substitute them with potatoes or sweet potatoes for a different twist.
• Adding a pinch of ground cinnamon to the cassava mash can add a subtle warmth to the dish.
• Serve the Spicy Lamb with Cassava Mash alongside a fresh green salad to balance the flavors.

Serving advice

Serve the Spicy Lamb with Cassava Mash on a large platter, garnished with fresh parsley. Accompany it with a side of steamed vegetables or a crisp salad for a complete and satisfying meal.

Presentation advice

Arrange the grilled lamb chops on top of the creamy cassava mash, allowing the vibrant colors to shine through. Drizzle a bit of olive oil over the lamb chops for an attractive sheen. Sprinkle some chopped parsley on top for a pop of freshness.