GRILLED LEG OF LAMB STEAKS, GARNISHED WITH ASPARAGUS AND ROASTED SWEET POTATOES

Maridaje:

Ingredientes:

2 lamb fillets, 2 cm thick, from boneless leg of lamb.

1 clove of garlic.

¼ teaspoon ground cumin.

¼ teaspoon ground Chef’s Pepper.

¼ teaspoon Himalayan pink salt.

1 tablespoon GUAiNOS Orange Flavoured Extra Virgin Olive Oil.

2 medium sweet potatoes.

4 thick green asparagus.

½ spoonful of fine salt.

2 spoonfuls of GUAiNOS Spicy Bloody Mary Jam

1 teaspoon coarse sea salt.

Preparación:

Bring a small pot of water to the boil with the fine salt. When it comes to the boil, add the sweet potatoes, skin and all. When they are tender, take them out and wait for them to cool. Cut them into halves and set aside.
Cut off the hard part of the asparagus stems and set aside.
To make the roast lamb fillets soft and tender, you need to take them straight from the fridge to the grill.
Two hours before cooking, season them with the cumin, pepper and pink salt. Cover with cling film and put them back in the fridge.
Cut the garlic clove in half and rub it on the griddle.
Heat over a high heat for a few minutes.
Add the GUAiNOS Orange Flavoured Extra Virgin Olive Oil and wait for it to heat up.
Roast the sweet potatoes and asparagus until golden brown. Remove and set aside.
Wait for the griddle to return to a high temperature.
Take the steaks out of the fridge and place them on the griddle, waiting for them to brown on one side before turning them over. Cook until toasted on the other side and leave for a further 1 minute.
Remove from heat with tongs or a spatula, cover with foil and set aside.

Emplatado

Place the fillets on a flat plate, or wooden or slate board.
Place the sweet potatoes and asparagus on one side in any shape you like.
With a spoon or pastry bottle, drizzle thick strands of GUAiNOS Spicy Bloody Mary Jam over the lamb fillets.
Garnish with a few grains of sea salt.