Baked lamb shoulder, eggplant and chickpeas, a Cañitas Maite’s recipe to celebrate
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Total: 2 h 40 min Diners: 1
Juan Sahuquillo, together with his inseparable Javier Sanz, form the tandem that has given the most to talk about, for good, in Spanish gastronomy in 2021. At the end of 2020 their name was beginning to sound louder and louder among the specialized press, but the celebration of Madrid Fusion last June led them directly to be on everyone’s lips, as these two very young chefs of only 24 years old at the head of the restaurant Cañitas Maite in the Albacete town of Casas Ibáñez were proclaimed winners in the awards Cocinero Revelación 2021, Best Croqueta de Jamón Joselito and Best Escabeche.
Since then, their gastronomic proposals have been able to put on the map of good food to this small town in the region of La Manchuela that has become a must for any lover of good food.
But for those who have not yet had the opportunity to come and try its fabulous cuisine in first person, in this recipe today, Juan Sahuquillo himself teaches us how to prepare a lamb shoulder baked in the oven with the Cañitas touch, a delicious recipe and much easier than you think that will make you succeed in your celebrations.
The main ingredient, suckling lamb, is a great tasting, healthy and sustainable meat whose producers treasure more than 3,000 years of tradition. Pastoralism has proven over many centuries that the consumption of suckling lamb, lamb and kid meat is sustainable and helps to preserve the environment. Thanks to their natural way of production, today these meats are a perfect choice for those looking for a healthy and great tasting product.
For these reasons, different Michelin Green Star award-winning chefs (Marc Segarra and Eduardo Quintana) and revelation chefs of the last editions of Madrid Fusion (Javier Sanz, Juan Sahuquillo and Camila Ferraro), have joined together under the campaign "
Green Michelin Star "Green Michelin Star.ldquo;Verdes y con mucho futuro” to prepare creative, innovative and sustainable #recetasparaelfuturo.
And the lamb and kid, besides being very versatile meats from the gastronomic point of view, serve both to develop festive recipes to surprise and to develop simpler recipes that solve the meals of the day without much effort and that lack of time is not the excuse for not eating wonderfully.
How to make baked shoulder of lamb with eggplant and chickpeas
Ingredients
Shoulder of lamb, 750 g (1 shoulder) White wine, 50 ml Salt Pepper Eggplant, 1 Water, 1 liter Sugar, 400 g Juice from roasting the lamb Pamplinas
For the yogurt and cardamom sauce
. Yogurt, 500 ml Ground cardamom, 5 g Sugar, 30 g Pepper Natura emul salt, 5 g Thickening gel, 10 g Juice of 3 limes
For the vinaigrette
Extra virgin olive oil, 150 g Sugar, 30 g Honey, 30 g Mustard, 30 g Vinegar, 50 g Salt
For the vinaigrette
Extra virgin olive oil, 150 g Sugar, 30 g Honey, 30 g Mustard, 30 g Vinegar, 50 g Salt
Step 1
Salt the suckling lamb shoulders, place them in a deep tray that is suitable for oven with a centimeter of water and the white wine. Cook at 150°C for two and a half hours until the meat is very tender. Remove the shoulders and reserve the roast juices. Bone the meat and sear it on the griddle on the side of the skin to make it crispy. Glaze with the cooking broth.
Step 2
Cook the eggplant in a liter of water with 400 grams of sugar. When it is tender we remove it from the cooking water, let it cool, cut it in half and cook on the grill or on a very hot griddle.
Step 3
In a bowl, put all the ingredients of the yogurt sauce, blend until emulsified and keep cold until ready to use. The Natura emul and the thickening gel are ingredients used in professional cooking and that we do not have in our homes, but we can still make the sauce if we are careful to do it at the last moment so that it arrives at the table perfectly emulsified.
Step 4
In another bowl, put the vinaigrette ingredients and whisk until emulsified. We can also do it very easily if we put all the ingredients in a bottle and shake vigorously with the bottle tightly closed.
Step 5
To present the recipe, pour the yogurt sauce over the lamb making stripes with the help of a bottle, transfer it to the plate where we are going to serve it and accompany it with some eggplant strips drizzled with the vinaigrette and the chickpeas on top.
