1 hour of preparation +
30 minutes of cooking and assembly of ingredients
Recao – cilantro
Passionfruit leaf: “baby spinach” or “bok choy”
Orangelo (chironja) – regular orange or pink grapefruit
Celery root – celeriac, parsnip, or golden potato
Lamb – mojo pork medallions or fish (especially coli rubia).
To make it vegan / vegetarian, replace the lamb with portobello steak and baby carrots. You can also substitute for cauliflower steak or roasted eggplant.
***Recipe is gluten free, lactose free***
Prepare the marinade (steps 1-4).
In a deep glass container, add vegetable oil, salt, black pepper, lemon juice and grated lemon peel.
Cut the tarragon and thyme into irregular cuts with scissors. Add them together with the lamb ribs.
Gently handle the ribs using your hands. Incorporate the marinade around the lamb and cover it completely.
Marinate for 1 hour at room temperature. It can be left marinating overnight in the fridge.
Preheat the oven to 450F.
Add oil to a pan, preferably “cast iron”, seal the lamb by all its parts.
Place the lamb in a metal oven tray or other pan and cook at 450F for 20 minutes, and cook the meat to medium or to an internal temperature of 125F measured by using a meat thermometer.
Let it rest for 10 minutes before serving.
In a medium saucepan, bring water to a boil with 1 tablespoon of salt and add the pigeon peas.
Cook for 15-20 minutes or when the pigeon peas are soft when pressed. If using dry pigeon peas, use a pressure cooker to cook them.
In another medium pot, bring water to a boil with 1 tablespoon of salt and add the celery root.
Cook for 15-20 mins or when the celery is soft to chew but maintaining its shape. Do not overcook the celery root.
Take the pigeon peas at the appropriate temperature.
Bring water to a boil in a small pot and place the passionfruit leaves. Boil for 5 seconds and stir immediately. Let it cool down to room temperature.
On a chopping board, place tarragon, recao leaves, and passionfruit leaves, and finely chop with a knife. Preserve.
In a bowl place the orangelo (chironja) and lemon juice, gently beat the ingredients while adding the oil, until it is mixed well, forming a vinaigrette. Preserve.
In the same bowl where the vinaigrette is, place the pigeon peas, papaya, onion, and chopped leaves.
Combine the ingredients, taste before adjusting the salt and pepper to taste. Preserve.
On a flat plate, place the chard and mix it gently with the oil, salt, pepper, and lemon juice.
In a frying pan, griddle or grill over high heat, cook the chard until it softens but without overcooking it. Preserve on a paper towel on a plate.
Cut lamb ribs into sections, following the middle of each bone as a guide.
In a flat plate or bowl, place two tablespoons of the pigeon peas and celery salad, a portion of the lamb, and finish with the roasted chard around the lamb or wherever you like.
You can finish with more lemon juice.
Fincas Al Sol de Hoy
Agricultor Don Luis
Frutos del Guacabo
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