Shoulder of lamb with the aroma of mint and almond

LAMB PIGEON TO THE AROMA OF MINT AND ALMOND

Ingredients for 4pers.

• 4 lamb shoulders.
• 100g fresh mint
• 250g of virgin olive oil.
• 250g of raw almond (peeled)
• 200cl of wine oprto
• A head of garlic.

Preparation mode.

The paletilla is vacuum packed, with a splash of olive oil, a clove of garlic and a sprig of thyme, individually. Bake at 100-110 ° C for 180 minutes.

During the baking, the fresh mint and almond oil is prepared, a food processor will be used to create an emulsion and preserve it, we will use:

• 100g olive oil.
• 100g fresh mint
• 50g of raw almonds

Note: If it is made the day before more macerated will be and its flavor will be enhanced more when combined with the shoulder of lamb.

Once the baking is finished, take the juice and put it in a pan together with the port until it reduces. It reserves.

Emplate.

In a gastronorm tray the shoulder is browned together with the reduction of port. After the process is served on a tray and bathed with fresh mint and almond oil.

And to enjoy it ……

Puedes saborear este plato en:

Asador el Maestro
Calle Padre Pepe, 6
Sierro, Almería
Tlf: 659 16 56 66