Lamb tenderloin with spices and macerated fruits, recipe with Antononio Arrabal

In this week's live broadcast with Antonio Arrabal, finalist of the first edition of Top Chef Spain, we show how to make a delicious and ideal recipe for this Christmas, a pork loin in the De Buyer cast iron pan made with very few complications but with an exceptional result. We leave you the written recipe below, although you can watch the live broadcast by clicking here .

Lamb loin with spices, marinated nuts, creamy potato and truffle and crispy chips

For the lamb loin

• 1 boneless lamb loin
• spices (thyme, rosemary etc)
• 1 knob of butter
• 1 clove of garlic
• salt and pepper

We will use the boneless lamb loin, and we will season it with salt and
pepper. In the MINERAL B De Buyer cast iron pan, we will put the knob of butter until it melts. We will add the garlic clove and brown the lamb loin on all sides, taking advantage of the
maximum heat retained by the MINERAL pan we will achieve a
special caramelized. We will add the spices and let it rest for a few
minutes. Drain and cut into medallions.

For the macerated nuts:

• 50 gr of raisins
• 50 gr of dried apricots
• 50 gr of dates
• 50 gr of raisins
• 300 ml of red wine
• 1 knob of butter
• 50 gr of sugar
• 1 cinnamon stick

We put all the nuts in the DeBuyer Saute Prim Appety ,
We add the wine, butter, sugar and cinnamon stick.
We cook everything together for about 35 minutes over medium heat. We set aside.

For the creamy potato and truffle

• 1 kg of potatoes
• 30 gr of butter
• truffle

We cook the peeled potatoes in water in our saucepan.
DE BUYER and when they are soft, we crush them incorporating a little of the
cooking water, add the butter and finally the truffle.
We reserve hot

For tuberchips:

• 1 yuca
• Oil for frying

With the help of our Debuyer mandolin , we will cut thin slices of
yuca. We will fry in a pan Choc B Bois from Debuyer with plenty of
oil. Drain and set aside.

Mounting

We place the creamy potato on the bottom of the plate, with the lamb on top.
cooked. We will accompany it with the macerated nuts and we will top it
with the crispy yuca.