Lamb chop with guacamole and potato chips: AkB_08 Arrital according to Andrea Berton

The chef offers identity to the Akb_08 kitchen by Arrital through a recipe that revolutionises tradition.


Lamb chop with guacamole and potato chips


For the lamb: 2 racks of lamb of 400 g each, 100 g of extra virgin olive oil, 100 g of butter, 2 cloves of garlic, 2 sprigs of thyme

For the guacamole: 1 spring onion, 2 ripe avocados, 1 lime juice, 5 drops of Tabasco, salt, extra virgin olive oil

For the potato chips: 3 large potatoes, salt, 20 g of vinegar, peanut oil


Brown the racks of lamb in a large pan with the oil and butter, add the crushed unpeeled garlic and the thyme. Continue cooking by covering the racks with a spoonful of the cooking juices, and finish in the oven at 180°C for 15 minutes. Divide each rack in half.

For the guacamole, clean and finely cut the spring onion. Dig out the avocado pulp and place it in a bowl, add the lime juice, the spring onion, and the tabasco. Season with salt and oil.

For the potato chips, peel the potatoes and cut them into very thin slices. Blanch them with a little salt and the vinegar for 20 seconds, and cool them in water and ice. Dry them with kitchen paper and fry them in abundant peanut oil. Drain on kitchen paper to remove excess oil.

For the dishing, put the lamb chop already cut into the plate and some guacamole next to it, on which you will put some fried chips. Complete with a veil of cooking juices.

AKB_08 by Arrital thus becomes the bringer of the revolution in the kitchen, a traditional recipe that is revisited by chef Berton to look to the future.


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