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Lamb collars with green pistachio, quinoa ratatouille and caramelized sweetbreads

Author Óscar Viñuales Liso

Ingredients

  • Neck of Ternasco de Aragon (young lamb)
  • Garlic
  • Pistachios
  • White wine
  • Apple
  • Butter
  • Quinoa
  • Onion
  • Carrot
  • Red, green and yellow pepper
  • zucchini
  • Eggplant Sweetbread of Ternasco de Aragón (young lamb)

  • Mint
  • Hokkaido pumpkin
  • Corn starch
  • Sugar
  • Modena vinegar

Instructions

  • De-bone the neck. Make a paste using the wine, the pistachios, the grilled garlic and water.
  • Season the neck with salt and pepper and spread the paste on the inside of the necks. Roll up and cook in aluminum film 80 minutes at 120 Cº.
  • Roast the apples and blend with hand mixer.
  • Make a roasted bone broth.
  • Make a ratatouille with the vegetables and add the cooked quinoa.
  • Make a cream with the pumpkin.
  • Clean the neck sweetbreads and cook in water with bay leaf, onion, and pepper grains.
  • Caramelize and sprinkle with mint.

Notes

To assembly: slice the neck roll and place on a plate in a form of a ladder. Add the ratatouille with quinoa, the pumpkin cream and the caramelized sweetbreads. Cover with the sauce and sprinkle with chopped pistachio.