Ingredients (For 4 covers)

1/2 rack of segureño lamb; 2 cloves of garlic; 1 bay leaves; 10 peppercorns; Andalusian sugar cane molasses to suit your taste; 100 g of couscous; 50 g of carrot; 50 g of courgette skin; 100 g of lamb broth; salt to taste ; raisins from Malaga to suit your taste.

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


Vacuum the rack of lamb, seasoned with garlic, bay leaf, Andalusian sugar cane molasses and pepper in a water bath at 80 ºC for 12 hours. Once cooked and hot, we remove the broth from the bag and reduce it while the carré is boned, nerves and cartilage are removed. Finally, on a film, put the outer part of the lamb down and roll it into a roll. Reserve in the fridge.

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.


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