Lamb chunks with sweet potato and chestnuts
Chef Hélio Loureiro
4 pieces of lamb
Salt and black pepper
Oil
Corn bread kneaded with a little olive oil, chopped garlic and fresh herbs
250 g chestnuts
200 g boiled sweet potato
4 slices of boiled sweet potato coated in butter
Season the lamb with salt and pepper and fry a little in hot oil. Remove, pour off the liquid and cover with the corn bread. Place in a hot oven for 15 minutes.
Make a purée with the chestnuts and boiled sweet potatoes. Heat the butter and fry the onio
Make a purée with the chestnuts and boiled sweet potatoes. Heat the butter and fry the onio