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12 - 15 JUNE 2025, MERRION SQUARE

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Aragón Lamb Croquettes with Smoked Mayonnaise 

METHOD

  1. Prepare the Lamb
    1. Grill chops over vine shoots (for woody aroma) until lightly charred but rare inside. 
    2. Vacuum-seal with milk; cook sous vide at 80°C for 12 hours. 
    3. Strain and reserve milk; shred lamb meat finely. 
  2. Make the béchamel
    1. In a pot, make a roux with olive oil and flour. 
    2. Add shredded lamb, pepper, and tarragon; cook 2 mins. 
    3. Gradually whisk in reserved milk until creamy. Season. 
    4. Spread in a tray; steam-bake at 100°C for 1 hour to set. Chill rapidly (abatir)
  3. Shape & fry: 
    1. Roll into cylinders; coat with liquid egg and breadcrumb mix. 
    2. Fry in 170°C pomace oil until golden. 
  4. Smoked mayonnaise
    1. Emulsify egg, salt, and sunflower oil. 
    2. Add liquid smoke to mimic grill flavor. 

 

PRESENTATION 

  • Serve croquettes upright on slate. 
  • Pipe smoked mayo in zigzags alongside. 
  • Garnish with vine shoot ash (optional, for drama). 

 

ALLERGENS 

  • Gluten (wheat) 
  • Eggs 
  • Milk 
  • May contain traces of nuts 
  •  

RECIPE INFORMATION

IGP-protected Ternasco de Aragón, a regional specialty. The vine shoots honor Aragón’s winemaking heritage, while the sous vide milk captures every drop of the lamb’s richness.

INGREDIENTS

For the croquette base: 

  • 1 kg Ternasco de Aragón IGP leg chops (young lamb) 
  • 125g all-purpose flour 
  • 125ml olive oil (from Bajo Aragón) 
  • 600ml whole milk 
  • Ground black pepper 
  • Dried ground tarragon 
  • Liquid egg (for coating) 
  • Breadcrumbs (50% regular, 50% panko for extra crunch) 

For the smoked mayonnaise: 

  • 65g liquid egg 
  • 150ml sunflower oil 
  • 1g salt 
  • Liquid smoke (to taste) 
  • Pomace oil (for frying) 

 

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