CAN OF SEGUREÑO LAMB SHOULDER, STUFFED WITH SWEETBREADS AND ROASTED PUMPKIN

Escuela de Hostelería La Inmaculada

PREPARATION

Step 1: Sprinkle with salt and pepper the lamb shoulder, place in a can, skin side down, and drizzle with a little extra virgin olive oil. Place in the oven and bake for 50 minutes at 180ºC and add 1/2 head of crushed garlic with the skin.

Step 2: Meanwhile, peel the potatoes and cut into slices, sprinkle with salt and pepper.

Step 3: Remove the can from the oven, turn the shoulder and add the potatoes to the bottom of the can and the branches of thyme. Douse with the wine and a little meat juice and bake for another 40 minutes.

Step 4: Prepare the sweetbreads, cleaning of fats and gizzards and soaking them in water and ice for 1 hour. Chop the rest of the garlic and cook in EVOO, add the onion chopped in brunoise and sauté. Add the seasoned lamb sweetbreads and the bay leaves. Cook for 20 minutes, add the muscatel wine and reduce. Add the parsley, season and thicken with cornflour.

Step 5: Peel and chop the pumpkin, season and roast in the oven with a drizzle of olive oil for 25 minutes, remove and mash with two forks or pass through a food mill. Set aside until serving time.

PLATING

• Bone the shoulder and place it skin side down on a cling film.

• Fill with the lamb sweetbreads and roll on it, helping us with the cling film, refrigerate for 2 hours to take the final shape.

• Remove from the cling film, cut into medallions at the time of serving and return to the oven for 5 min at 200ºC to brown and crisp the skin.

• Garnish with the pumpkin puree, roast potatoes and decorate to taste.

PAIRING

City: Graena
Type of wine: Red
Grape: Tempranillo, Cabernet Sauvignon, Petit Verdot