Pressed and Confit Lamb with Rustic Potatoes (The Garden of the Canary Islands)

About the recipe

Sheep and goat herding has been a cornerstone of the economy and landscape of the midlands and peaks of Granadilla de Abona for centuries. Lamb, once reserved for special occasions, takes on a new dimension in "El Jardín de Canarias" (The Garden of the Canary Islands). This dish embraces that pastoral heritage and transforms it using haute cuisine techniques, achieving an unparalleled texture. Slow cooking at a low temperature and subsequent pressing into an "ingot" shape allow the meat to retain all its juices, melting in the mouth, while the final sear on the griddle gives it a crispy, golden exterior. Accompanied by traditional rustic potatoes grown in our region and sautéed garden vegetables, this dish, steeped in its own essence, is a journey between ancestral Canarian recipes and contemporary sophistication.