We have chosen an exceptional recipe from each of our hotels. Would you like a taste?
Bone the meat, leaving the top part pf the ribs completely clean. Roast it with thyme, salt, rosemary and lard. Meanwhile, mix the garlic, parsley and white wine together and add them to the roast 15 minutes before the end of cooking.
Add the honey and vinegar to the meat juices. Leave it to reduce until it acquires the right texture.
Boil the potatoes and then drain and mash them. Spread the mashed potato out on some baking paper as thinly as possible. Place it in the oven at 90ºC for 30 minutes. Once it has dried, cut it into irregular pieces and fry it in oil at 90ºC.
Place a piece of potato cloud in the centre of the plate and put the meat on top. Drizzle over some jus or if you prefer, pour the jus all over the lamb.
Head Chef: Martín Alonso Castaño.