Cinnamon Pepper

On the big island of the Tierra del Fuego, located at the end South America, we found six tree species, among them, a sublime gift of nature (sacred to the Mapuches) he cinnamon. 

It develops in all its fullness on the coasts of the Beagle Channel thanks to its humid environment. Its height can reach up to 20mtr., their shiny greenish leaves reach the 20 cm, Its white flower with a yellow center has numerous petals, and the berries are born on it. cinnamon pepper, commonly known as Patagonian pepper, its mild and aromatic heat is ideal for cooking pickled meats, preserves and wild salads.

Properties
Its bark is very rich in tannins, contains large amounts of vitamin C, main source to avoid the scurvyThe highlight is in the cinnamon oil, being rich in tannins, it is a good healing and disinfectant.
Infusions with their green leaves are a good diuretic and analgesic for him sore throat, the infusion is left to rest for a few 5 minutes, if you wish you can add honey.

The recipe

Lamb marinated with cinnamon pepper and rustic puree with portobellos and white truffle oil

Ingredients
• 300 g of lamb (preferably leg)
• Cinnamon pepper – as needed
• 2 cloves of garlic
• Olive oil, half a cup
• 1 sprig of rosemary
• Coarse salt q.s.
• 2 medium potatoes
• 100 g of portobellos
• 1 onion
• 1 tablespoon of truffle oil

Step by step
Marinate the lamb shanks in a bowl with olive oil, crushed garlic cloves with the back of a knife, cover the lamb with peppercorns previously crushed with a mortar and pestle, along with the rosemary sprigs, season with coarse salt, and let marinate for approximately 3 hours in the refrigerator.

On the other hand, make mashed potatoes
Peel the onions and cut them into brunoise, brown them until caramelize, add the oil of truffle sauté the mushrooms and set aside.

Once the lamb is marinated, remove it from the oil, sear it in a pan until golden brown, transfer it to a baking sheet, and finish cooking in the oven for about 20 minutes.

While we heat the puree, mix it with the mushrooms and onion. When ready to serve, add a handful of freshly chopped parsley.

Courtesy of Gourmet Corner