Recipes from an Islandmix. Chef Juan Bertolín. Gran Canaria.

This is how the recipe by chef Juan Bertolín for 'Pelibuey lamb loin with herb and pebble pintadera design with Canary potato chile' is made

INGREDIENTS
(for 4 diners)

Lamb loin and herb crust
2 pelibuey lamb loins
salt and pepper
100 gr Panko breadcrumbs
50 gr almonds from Tejeda
3 bunches of fresh herbs
Mustard

Pelibuey lamb loin with herb and pebble pintadera design with Canary potato chile

Herb ‘Pintadera’
1 handful of peppermint
1 handful of basil
1 bunch of coriander
Cumin
Salt
Virgin olive oil from Telde
Agar agar

Pebbles and icing
0,5 kg “partridge eye” potatoes
1 handful of coriander
1 handful of peppermint
1 green chile
1 cm ginger
1 lime
6 gr de gellan gum
500 gr sheep’s milk
salt and pepper
3 units of cardamom
10 gr agar agar

Lamb sauce
Lamb bones
Carrot
Leek
Celery
Onions
Thyme
White wine

PREPARATION

Lamb fillet
Debone the loins, season and brown off in the pan on all sides. Shrink-wrap contents. Cook in the oven with a temperature measuring device, at 50º. Refresh with water and ice.
Herb Costra: finely chop up the panko breadcrumbs, herbs, salt and pepper. Cover the lamb loin with mustard and pass it through/sprinkle on the herb costra. Oven cook at 200º for 4 minutes.

Herb ‘Pintadera’
Blanch the herbs. Cool them down with ice, chop them up, sieve them and add in the agar agar. Heat it up at 70º and set in spiral pintadera molds.

Rocas-Causas
Make a potato purée and chop it up with the rest of the ingredients. Sieve and place into molds moldes. Allow to cool and remove from the mold. Filter in the milk with the spices. Sieve, add the agar and bathe the pebbles.

Lamb sauce
Roast the lamb bones and vegetables in the oven. Leave them to cook for 5 hours. Sieve and drain.

SETTING UP THE DISH

Place the ‘pintadera’ spiral in the centre of the dish. Place the lamb loin and chops on top. Add blobs of mustard, the pebbles and finally the leaves and flowers.

Download recipe [PDF - 379 KB]

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Who is Juan Bertolín?

Chef Juan Bertolín Chef is head chef at the 360º Restaurant in the Hotel Bohemia Suites & Spa, an emblematic establishment in the tourist resort of Playa del Inglés.

Born in Teruel, Juan is a graduate of the Aragón Catering College, and has a professional career in kitchens all around Spain spanning 24 years.

He was awarded second prize in the competition for Best Chef of the Canary Islands in the Absolute Regional Championship of Chefs of the Canary Islands - Gastrocanarias 2017 and his establishment has been included in the 2021 Repsol Guide as one of its recommended restaurants in the Archipelago.

Juan Bertolín's cuisine concept comprises a well-travelled gastronomy, full of influences that are reflected in his creations. He works on a wide range of aromas, textures and colours so that his diners can enjoy an unforgettable culinary experience, in all senses. His passion for learning about other cultures is the basis of the richness and originality of his culinary style. It is a style that is nurtured by his passion for travel and his fondness for devouring all kinds of publications and books on gastronomy.

Our 23rd 'dish-enhancing' secret ingredient

Pelibuey Lamb

The bald sheep, known as the pelibuey sheep, is an indigenous breed from the Canary Islands. It has no wool, is large in size and adapts well to the heat. It provides a very low-fat meat, as opposed to fatter woolly sheep. Its low fat levels make it an excellent source of proteins thanks to its low levels of cholesterol.

It is commonly presented in roast shoulder of lamb, in chops, lamb stews even in meat pasties.