Cordero segureño a la «mieldecaña» y cuscús

Ingredients (For 4 covers)

1/2 carré de cordero segureño; 2 dientes de ajo; 1 hojas de laurel; 10 granos de pimienta; c/s de «mieldecaña»; 100 g de cuscús; 50 g de zanahoria; 50 g de piel de calabacín; 100 g de caldo de cordero; c/s de sal; c/s de pasas de Málaga.

For the lamb broth: 1l of water; 100 g lamb scraps; 1 clove garlic; 1 carrot; 1 leek.

Method

Poner al vacío el carré de cordero, salpimentado con el ajo, el laurel, la «mieldecaña» y la pimienta en un roner durante 80º C durante 12 horas. Una vez cocinado y en caliente, retiramos el caldo de la bolsa y se pone a reducir mientras se deshuesa el carré, se le quitan nervios y ternillas. Por último, sobre un film, poner la parte del cordero externa abajo y liarlo haciendo un rulo. Reservar en nevera.

For the couscous: make the lamb broth, adding all the ingredients together and letting it cook for 1 hour. Once finished, add the semolina in a bowl and add the boiling broth, cover and let stand. Finely chop the vegetables and quickly sauté them, adding them to the couscous with the soaked raisins. Season with salt and reserve.

Plating: cut a slice of about 8 to 10 cm from the lamb roll, sear it on the very hot griddle and glaze it with the reduced cooking juices. Place the couscous on the bottom of the plate and the piece of lamb on top. Sprinkle a little salt flakes and serve.

Willie Orellana

Chef from Malaga and student of La Cónsula. Talent, training, experience, love for the product and traditional cuisine learned at home. Awarded by the Gastronomic Academy of Malaga as best head chef 2017.

UVEDOBLE TAVERN, MALAGA

Modern and warm tavern with neutral tones serving wines, tapas and updated Spanish cuisine recipes. Traditional and creative tapas in Malaga style.