This is how chef Juan Bertolín's recipe is cooked
Bone the loins, season and mark in a pan on all sides. Vacuum packing. Cook in the oven with a probe, at 50o. Refresh with water and ice. Herb crust: crush the panko, herbs, salt and pepper. Brush the lamb loin with mustard and cover it with the herb crust. Bake at 200o for 4 minutes.
Blanch the herbs. We cool them with ice, crush them, strain them and add the agar agar. We heat it to 70o and assemble the spiral molds.
Make a mashed potatoes and mash with the rest of the ingredients. Strain and put into molds. Let cool and unmold. Infuse the milk with the spices. Strain, add the agar and bathe the rocks.
Toast the bones and vegetables in the oven. Put them to cook for 5 hours. Strain
Place the pintadera in the center of the plate. On it, the lamb loin and the chops. Put points of mustard, the rocks and, finally, the leaves and flowers.
(for 4 people)
Lamb loin and herb crust
2 loins of lamb pelibuey salt and pepper
100 gr of Panko
50 gr of Tejeda almonds 3 bunches of fresh herbs Mustard
1 bunch of peppermint 1 bunch of basil
1 bunch of coriander Cumin
Virgin olive oil from Telde Agar agar
Rocks-Causes and Glaze
0.5 kg of pretty bird's eye potato 1 bunch of coriander
1 bunch of peppermint
1 green chili
1 cm ginger
6 gr of gellan
500 gr of sheep's milk Salt and pepper
3 units of cardamom 10 g of agar agar
Lamb bones Carrot
Onions Thyme White wine
1 l of virgin olive oil from the first press of Temisas
40 gr. new potato
30 gr of yellow sweet potato
0.1 g of flake salt
2 g chives