Preparation

Grill the seasoned lamb until brown.
Put the lamb into a vacuum cooking bag, along with the garlic and rosemary, and seal.
Cook the lamb in a bath at 90°C for 90 minutes.
Remove the lamb from the bag and cook it in the oven for 10 minutes at 170°C; recover the liquid from the bag and add it to the lamb stock.
For the mashed potatoes: peel the potatoes and mash them with the food mill.
Put the potatoes in the Thermomix with a little cream, oil, salt and white pepper. Blend everything until obtaining a homogeneous puree.
Serve the puree in the centre of the plate. Place the lamb on top. Add the lamb sauce and finish with some herbs to taste.

Winter with a wild scent

We reach the cold weather by recalling the scents of spring thanks to the rosemary that seasons this lamb.

The chef, Xavier Matarrodona, at the Cullera de Boix restaurants in Barcelonadoes not give up on the memories of good weather, no matter how early winter arrives this month. Thus, he puts on the table a dish of lamb flavoured with a very Mediterranean rosemary. According to the season, however, he accompanies the meat, which has a powerful flavour and is healthy for the body, with lovely mashed potatoes that are extended as a dish base. A subtle combination that recalls the best time in the woods.