This recipe comes to us from Alberto Chicote, chef at the Pan de Lujo restaurant in Madrid, Spain.
20g black peppercorns
7g ground caraway
10g sweet paprika
250g red bell peppers
150g red onions
200g cold-pressed olive oil
25g fresh smooth-leafed parsley
10g fresh thyme
Puree all the ingredients well. Vacuum pack and cool. The marinade must be prepared at least a day in advance.
Leg of Lamb
Have the butcher remove the bones from the front leg, except for the bone next to the hip. Save the bones. The meat should be free of bones, but not cut into pieces.
Marinate the meat inside and out. Tie up the meat with string to give it the shape of a stick. Put the meat in heat-proof bags – vacuum-packed is best. Roast at 60 degrees Celsius for 9 to 12 hours, then remove from the oven and allow to cool.
Wash the neck bones in cold water. Combine two parts neck bones with one part leg bone. For each kilo of bones, add
2 cloves garlic
Roast the bones with a splash of olive oil in the oven at 180 degrees Celsius until they start browning, but do not burn. Halfway through, add the chopped vegetables, which should also turn a golden brown. Remove from the oven before they burn. Put the bones and vegetables in vacuum bags and add two liters of water for each kilo of bone/vegetable mixture. Heat the bags in a water bath at 70 degrees Celsius for ten hours. Remove from heat, open the bags, and allow the liquid to cool.
Glaze for the Lamb
50g brown sugar
2 tablespoons ground black pepper
1 twig thyme
juice of 1 lemon
1 shredded tomato
2 liters lamb stock
Caramelize the sugar. When the color changes, add the tomato, lemon juice, and black pepper and allow to mix well. Add the lamb stock and cook slowly for 10 minutes. Season. Add the thyme at the last moment. Turn off the heat, cover, and let steep for 10 minutes.
Wrap the sweet potatoes in aluminum foil. Roast for 40 minutes at 180 degrees Celsius, until soft. Then peel the sweet potatoes and puree with butter: twice as much sweet potatoes as butter by weight. Set aside. Shortly before serving, heat up the sweet potatoes in a pot and add a splash of the best olive oil.
Put one tablespoon sweet paprika powder, a pinch of salt, and 5 cl Jerez vinegar in a pot and stir well. Add 20 cl cold-pressed olive oil and 10 cl ice-cold water (or ice cubes). Keep cool until served.
Reduce 1 liter of lamb stock in a pot and season with black pepper. Pour into a heat-proof bowl, then add the lamb. Place 200g butter on the lamb. Put the lamb in the oven at 230 degrees Celsius and occasionally ladle the liquid over the meat until the meat takes on color. Important: The meat is to be glazed, but not roasted. Take the meat out of the oven. Pour the liquid into a pot and reduce it again until the sauce thickens. Season with salt and serve with the meat.