Lamb is a very typical dish in our cuisine and is truly sumptuous. Chef Aingeru Etxebarria knows this all too well and gets the best out of the lamb,giving the traditional recipe a delicious twist. If you want to know more about this dish, just keep reading.
Meats / Eggs
Pour all the ingredients into a food mixer set up for kneading and mix them thoroughly. Remove them and continue kneading. Once ready, make an emulsion with egg yolk, clarified butter and turmeric to give it colour.
Rub the lard, garlic, salt, pepper and spices (thyme, rosemary, turmeric and curry) into the shoulder of lamb. Cook in a vacuum pouch for 22 hours at 65º. Then rub salt and pepper into the shoulder. Debone it and cut it into medium-sized strips. Fry them on a griddle, covered.
Then place them in a mould. Roast them at 180º for 17 minutes. Let them cool and remove from the mould.
Mix all the ingredients well with a hand blender until creamy.
Once the lamb tart and parsley air are ready, place them on a dish separately. You can then add petals for decoration.
This dish was made with a lot of art, love and quality ingredients, using a set of kitchen utensils that, as well as being practical and durable, also have a sophisticated design.
Magister Bibendi Reserva. This Rioja is made by the Bodegas Navarra Sotillo winery.
The grape is graciano and comes from twenty-year-old vines, the wine is aged for 12 months in French and American oak barrels and it is a very bright cherry red colour.