Ingredients:
2 tablespoons of olive oil
1 Piece of Tomahawk rib (1 kg approx)
200 gr Plum and Figs Cabernet Nohue
300cc Black Beer
Pepper to taste
Salt to taste
1 kg sweet potato squash
250gr potatoes
50 ml milk
Butter
Lamb Preparation
1- Preheat your oven to 180 °
2- Spread the ribs with Olive Oil, 300 cc Beer, pepper and 50 gr of Cabernet Plum and figs Nohue and salt to impregnate it with all the flavor of the ingredients.
3- Heat a large skillet and seal the meat, on both sides, until it turns a golden hue.
4- Place the sealed rib in the oven for 18 to 20 minutes to obtain medium finish. Leave the cut longer for a more cooked finish.
5- Serve with the remaining Cabernet Plum and Fig Jam.
Pure preparation.
1- Peel and cut the squash and potatoes into pieces
2- Put the potatoes and sweet potato squash in a pot with plenty of water and salt. Put on high heat. When it starts to boil lower the heat. Cook until both are well cooked.
3- Remove excess water and grind both with a potato press
4- meanwhile, heat the milk and butter in another pot and add to the mixture of squash and well-ground potatoes without leaving any lumps.
5- Season with salt, pepper to taste.
