Lamb Adobo a la Malacanang

Mabuhay to this European inspired adobo!  We paired this with a mushroom risotto, but this dish would also work well with plain rice or garlic rice!

Serves 4

4 lamb chops, shoulder or shanks

For the marinade 

4 heads garlic, peeled and crushed

1 teaspoon crushed rosemary

2 bay leaves

2 teaspoons of peppercorns, crushed

1 teaspoon of honey

1/2 cup of low sodium soy sauce

1/2 cup of vinegar

1 teaspoon sherry vinegar

1 tablespoon of lemon juice

For the stew mix
4 onions, sliced into rings

4 heads garlic, finely chopped

4 bay leaves

200 Grams Foie Gras

2 Tablespoons Balsamic Vinegar

1 dash of honey

20 grams chopped spring onion, for garnish

1. Combine all the marinade ingredients in a glass jar and let sit for at least an hour.

2. Place lamb chops in zip lock bag with marinade and keep in refrigerator to marinate for at least an hour but no more than four hours.

3. Drizzle a few tablespoons of olive oil onto a hot pan over high heat and brown lamb for 3 minutes each side, make sure not to crowd the pan.  After browning remove and let rest for 10 minutes.

4. Add another few tablespoons of olive oil onto the pan

5. Add the stew mix of chopped onions and garlic and cook for a few minutes until softened.

6. Add the Lamb

7. Add the remainder of the marinade mix to the pot and the additional bay leaves.

8. Stew for 2 hours at low heat stirring occasionally.

9. To make foie gras sauce, reduce balsamic vingegar to half in a pan and add a dash of honey.

10. Once lamb adobo is ready, pan fry foie gras on a smoking hot pan without oil for 40 seconds first side and 35 seconds other side.

11. To serve, place lamb adobo on plate and add chopped spring onion on top while placing the pan-seared foie gras on one side and drizzle with the balsamic vinegar reduction. 

Photography by Minnette Gamez-Aquino

• Meryll Sarco 11 months ago Report Abuse

     

  Congratulations to the competitors! Their recipes used Australian Lamb. So I guess to really replicate the original, try it with Australian Lamb! :)