Enjoy this recipe of chef Jorge Gayán Blasco with our Anayón Parcela 81.
Suckling lamb with truffled mashed potatoes, saffron peach preserve and onion caramelized in red wine
- 600 g
Leg of suckling lamb
- Duck fat
- 150 g Potatoes
- 5 g Grated truffle
- 29 g Butter
- 300 g Peach from Calanda
- 150 g Sugar
- Lemon juice
- 100 g Onions from Fuentes
- 100 g Brown sugar
- 350 ml Wine from Calamocha.
Debone the leg of lamb (600 gr.) and tie with cooking string to form a cylinder, season with salt and pepper.
Fry in a pan till golden brown to seal the meat. Submerge the meat in duck fat in an oven tray together with rosemary sprigs.
Cook in the middle of the oven for 5 hours at 120 Cº. Once roasted, wrap the meat in roasting paper and allow it to rest for 10 minutes.
For the truffled potato: Cook 150 g. of potatoes in milk. Use a small amount of the cooking milk to infuse with the grated truffle (5ml.) and 29 g. of butter. Pass the potatoes through a food mill and season; add the truffle infusion to lend flavor and creaminess.
For the Calanda peach preserves: Prepare the preserves using 300 g. of peaches and 150 g. of sugar. Once done, and heated, blend the syrup. Tear the peach into pieces, and add a few strands of saffron.
For the onion caramelized in wine: Place 100 g. of onion with 100 g. of brown sugar in a frying pan with 3 tablespoons of water and a few drops of squeezed lemon juice. When the caramel has formed and the onion is cooked add 350 ml. of red wine and allow it to reduce by a third.
Jorge Gayán Blasco
How did a cook, a son of restaurateurs, trained in the Escuela de Hostelería de Cambrils and in the best restaurants on the coast of Catalonia, arrive in Ikea? Jorge Gayán provides the answer: looking for a better quality of life and a balance between his professional and personal life.
The truth is, as Jorge demonstrates, that restauration is much more than cooking, it is also the food service, organization, management… and also a social and environmental responsibility.
Jorge has explored all the aspects of the catering industry and he has found his place as a catering manager in the Swedish multinational company.
The recipe of suckling lamb as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.