How to prepare the dish using the recipe by chef Juan Bertolín
Debone the loins, season and brown entirely in a pan, then shrink-wrap. Cook in the oven at 50 degrees. Baste with water and ice. Herb crust: Chop the panko bread, herbs, salt and pepper. Slather the lamb with mustard and roll in the herb crust mixture. Bake for 4 minutes at 200 degrees.
Blanch the herbs. Cool with ice, chop, strain and add the agar-agar. Heat to 70 degrees and set up the spiral moulds.
Make mashed potatoes and blend with the rest of the ingredients. Strain and place in the moulds. Let cool and remove from moulds. Infuse the milk with the spices. Drain add the agar-agar and bathe the potato mix.
Brown the bones and vegetables in the oven. Cook them for 5 hours. Strain and reduce.
Place the pintadera in the center of the plate. Set the lamb loin on top along with the cutlet. Add dollops of mustard, the rocks and lastly the leaves and flowers.