How to make lamb gourmet: Domenico Candela's 2 Michelin star recipe | Chef Recipes | Reporter Gourme
Soft loin, a light bagna cauda, and burnt bell pepper sauce: this is lamb as you've never had it.
Keywords
- Lamb
- Bell
- Make
- Loin
- Soft
- Cauda
- Sauce
- Burnt
- Bagna
- Light
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Cooking tools:
- Vacuum sealer
- Fine-mesh sieve
- Blender
- Instant-read thermometer
- Kitchen scale
- Oven
- Stove
- Saucepan
- Skillet
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Paper towel
- Gloves
- Plate
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
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