Pelibuey Lamb Loin with "Pintadera" (Aboriginal Symbols) Herbs and Canary Chile Potatoes - Saborea España

Pelibuey Lamb Loin with “Pintadera” (Aboriginal Symbols) Herbs and Canary Chile Potatoes

How to prepare the dish using the recipe by chef Juan Bertolín


Lamb loin

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.

Pintadera Herbs
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.

Lamb juice
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.


serves 4 people Lamb loins and herb crust

  • 2 Pelibuey lamb loins, salt and pepper
  • 100 gr panko bread
  • 50 almonds from Tejeda
  • 3 bunches fresh herbs
  • mustard
Pintadera herbs
  • 1 handful mint
  • 1 handful basil
  • 1 handful cilantro
  • cumin
  • salt
  • virgin olive oil from Telde
  • agar-agar
Rocas-Causes and glazing
  • 500 gr "bonita" potato (local variety of potato from Tenerife) "partridge eye"
  • 1 handful cilantro
  • 1 handful mint
  • 1 green chile
  • 1 cm ginger
  • 1 lime
  • 6 gr gellan gum
  • 500 gr sheep's milk
  • salt
  • pepper

gran canaria