The famous lamb from Patagonia, shines on this meal, roasted in an iron barrel, with the heat and flavor given by the firewood of the clay oven.
for 4 portions
| 400 g. | LAMB CHUCK WITH BONE |
| 200 g. | FENNEL |
| 100 g. | ONIONS |
| 30 g. | GARLIC |
| 2 small branches | THYME |
| 200 cc. | WHITE WINE |
Poached egg
| 1 unit | EGG |
| 10 cc. | WHITE VINEGAR |
| 200 cc. | WATER |
Potato emulsion
| 25 g. | MILK |
| 50 cc. | OLIVE OIL |
| n/a | LAUREL |
| 10 g. | GARLIC |
| n/a | SALT AND PEPPER |
| 50 g. | POTATOES |
Pre heat the clay oven. Place on an iron box the fennel, onions, garlic and thyme. Over the vegetables place the lamb chuck, cover and introduce in the clay oven for some minutes till vegetables caramelize and the chuck seals. Remove from oven and rise the soaking liquid with white wine. When alcohol evaporates cover again and take to the oven during 2 hours. Remove. With the help of a mixer, make a jelly with fennel, garlic and onions. Pour milk and put potatoes in a pan. Cook till potatoes are tender. Make a potato purée, mix the preparation and as it was a mayonnaise go making the emulsion with the olive oil. Put in a pan water and vinegar, stir the preparation and introduce the egg. Once the egg white is coagulated, remove and serve.
The boxes of melted iron can be placed on fire and in ovens, and what is important when working with them is the care we must have of not to make abrupt temperature changes, nor to beat to avoid cracking
The lamb from Patagonia is one of the main meats of the region. It is tender and has a delicious flavor, same as the French “Pre-salé” and the Meager from the Middle East. The characteristic that won the prize is its nutrition based in herbs and a constant walk of animals, which generates low fat and a delicious flavor.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
Learn more about the original book.
About the book