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