LITTLE ROASTED LAMB, WITHOUT BONES, CLOUD OF FRIED POTATO

AND GELATIONOUS- “AL DENTE” SALAD

Ingredients for 4 persons:

For the lamb:

½ spring lamb
½ lemon
4 cloves of garlic
8 cl. of oil
80 grs. of pork lard
½ dl. of white wine

For the garnish:

For the dust:

2 cloves of garlic
1 leaf of laurel leaf (bay leaf)
½ bouquet of thyme
40 grs. of bread crumbs “Sopako”

For the salad:

2 tomatoes
½ head lettuce
½ tender onion
40 grs. of black olive from “Aragón”
40 grs. of olive oil 0,4º
30 grs. of “agar-agar”
2 potatoes

Preparation:

Season the lamb with salt and rub with pork lard. Place the lamb in a tray with a
half head of garlic and 1 dl. of water in the base of the tray.

Place in a preheated oven (at 150º C) during one hour.

After one hour, raise heat to 230ºC and add a small amount of white wine and if
necessary, add a bit more water.

Turn over the quarters of lamb leaving them in their definitive position. After
browning for 1 hour they will be ready to serve.

Remove the brown and crispy skin carefully, keeping apart as garnish for each
ration of lamb.

Remove the meat from the bones and fat with the help of a spoon.
In each plate place the meat.

Deglaze the tray of the lamb with a little water.

For the dust:

Mince the garlic and fry. Separate garlic from oil and dry in paper towel.

Blend the dried laurel and thyme with the garlic in a hand mill.

Pass the ingredients through a sieve and mix with breadcrumbs.

At the moment of preparing the plate, paint the border of the dish with oil and
sprinkle with the dust.

Shake the dish clean so that the dust remains only on the oil.

For the salad:

Leave the agar-agar in cold water during the morning. Remove from the water
and dissolve in a frying pan over low heat. Reserve in the refrigerator.

Pass tomatoes through hand mill and heat slowly in a saucepan until reaching a
boil. After boiling 1 minute, remove and pass through cheesecloth without
assistance.

Weigh 100 grs. of this juice and add a 6% of Agar-agar. Bring to boil for 1
minute.

Place the clear liquid into individual serving bowls, just covering the base of the
bowls and chill.

For the lettuce:

Separate the leafs from the stems.

Julianne the stems and soak in cold water. Dry the leafs and place in hot oil for
a second.

Immediately pass to ice water. Pat-dry and place in a low heat oven during 8
hours, until they are dry and crispy.

For the olives:

Pit the olives and pass through hand blender along with the oil. Pass through a
sieve and store appart.

For the onion:

Julianne the onion and fry in oil.

For the potatoes:

Peel and liquefy the potatoes.

Slowly heat the liquid until it begins to thicken.

Remove and extend over a sil-pat, place in oven or over stovetop.

Once the liquid is set (in film), cut into small portions and fry in abundant oil not
too hot.

Salad presentation:

When ready to serve, dress the stems of lettuce and place in the base of the
dish.

Heat under salamander (broiler). Once heated to 60º C, remove.

Place onion and lettuce on top. Decorate with a ribbon of black olive.