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

In this week's livestream with Antonio Arrabal, finalist of the first edition of Top Chef España, we show how to make a delicious and ideal recipe for the holidays, a pork loin in the De Buyer iron frying pan made with very few complications but with an exceptional result. We’ve left the written recipe down below, although you can watch the live stream by clicking here.

Lamb tenderloin with spices, macerated nuts, cream of potato and truffle and crispy chips

For the lamb tenderloin

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

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

For the macerated dried fruits:

• 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 el Saute Prim Aappety by DeBuyer ,
Add the wine, the butter, the sugar, and the cinnamon stick.
Cook everything together for about 35 min over medium heat . Set aside.

For the creamy potato and truffle

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

We boil the peeled potatoes in water in our casserole of
DE BUYER and when they are soft , we blend incorporating a bit of the
cooking water, we add the butter and finally the truffle.
We reserve hot

For the tuberchips:

• 1 cassava
• Frying oil

With the help of our mandoline Debuyer , we will cut thin sheets of
cassava . We will fry in a Debuyer Choc B Bois pan with plenty of
oil . Drain and set aside.

Assembly

Place the creamy potato on the bottom of the plate, with the lamb on top
cooked. We’ll accompany it with the macerated nuts and crown it
with the cassava crisps.