How to make lamb gourmet: Domenico Candela's 2 Michelin star recipe | Chef Recipes | Reporter Gourme

Ingredients

• 1400 g of lamb carré brut
• 10 g of tandori masala
• 10 g smoked pimenton della vera
• Salt q,b
• 1 clove of garlic
• Thyme q,b
• 400 g of lamb offcuts
• 25 g onion
• 20 g carrot
• 5 g celery
• 1 g pepper
• 1 g coriander
• 200 g water
• 50 g butter
• 5 g garlic
• 150 g milk
• 100 g cream
• 2 cloves of garlic
• 35 g of evo oil
• 40 g smoked sardines
• 400 g burnt red bell pepper
• 40 g of evo oil
• 200 g green jalapeno bell pepper
• 50 g of evo oil
• 10 g smoked sardine
• 4 g savory