top of page

This is how chef Juan Bertolín's recipe is cooked


Lamb loin
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.


Herb painting
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.

Lamb juice
Toast the bones and vegetables in the oven. Put them to cook for 5 hours. Strain
and reduce.

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

Herb painting

  • 1 bunch of peppermint 1 bunch of basil

  • 1 bunch of coriander Cumin

  • Salt

  • 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

  • 1 lime

  • 6 gr of gellan

  • 500 gr of sheep's milk Salt and pepper

  • 3 units of cardamom 10 g of agar agar

Lamb juice

  • Lamb bones Carrot

  • Leek

  • Celery

  • Onions Thyme White wine

  • 1 l of virgin olive oil from the first press of Temisas

  • 40 gr. new potato

  • Sea salt

  • 30 gr of yellow sweet potato

  • 0.1 g of flake salt

  • 2 g chives

bottom of page