An Interpretation of the Season: Lamb Shoulder Accompanied by Chestnut and Truffle Marzipan, Calaguala Brushstrokes, Lime and Cocoa
Chef Andoni Luis Aduriz of Mugaritz – Spain
Translated and Adapted by
January 2007

Yield: 20 Servings

Seasonal Interpretation: Rack of Lamb, Truffle and Walnut


    Truffle Syrup:
  • 35 grams lactose
  • 100 ml truffle juice

    Chestnut Puree:
  • 100 grams chestnuts
  • 1 liter water
  • 15 grams salt
  • 40 grams truffle syrup

    Vegetable Stock:
  • 6 liters water
  • 150 grams white onion
  • 75 grams carrot
  • 75 grams leek
  • 75 grams garbanzos

    Calaguala Film:
  • 1½ leaves of gelatin
  • 200 grams vegetable stock
  • 7 grams powdered/ground calaguala
  • 15 grams modified tapioca starch

    Lamb Shoulders:
  • 2 lamb shoulders (500 grams each)
  • 100 milliliters oil
  • 20 grams salt

    Chocolate Sand:
  • 40 grams 55% dark chocolate
  • 40 grams 70% dark chocolage
  • 20 grams kaolin

  • Lime peel
  • Truffle syrup
  • Sorrel leaves

For the Truffle Syrup:

Preheat the oven to 392°F. Sprinkle the lactose on a Silpat, making sure to cover the entire mat with a fine layer. Place in the oven and bake for 15 minutes. When the lactose has caramelized, remove from the oven and break into pieces. Add to the truffle juice and heat until boiling, then cool. Reserve.

*If caramelizing the lactose ahead of time, store it in an airtight container with a silicon packet to eliminate humidity until ready to combine with the truffle juice.

For the Chestnut Puree:
Score the chestnuts. Bring water and salt to a boil, add the chestnuts, and cook for 35 minutes. Drain, dry and peel the chestnuts with a small blade. Pass the peeled chestnuts through a tamis by pressing with a rigid spatula, and mix with the truffle syrup. Work the mixture until incorporated, lay plastic wrap directly on top, and refrigerate.

For the Vegetable Stock:
Place water, onion, carrot, leek and garbanzos in a stock pot and cook for 5 hours. Strain and reserve.

For the Calaguala Film:
Bloom the gelatin in cold water. Put the stock, powdered fern and starch in a saucepan, place over a low flame and stir the mixture until well-blended. Wring out the gelatin and carefully dry with a paper towel. Heat the stock-fern liquid until it begins to solidify and loses its opacity. Lower the flame, add the bloomed gelatin leaf, and stretch the mass with a large spatula until it’s the texture of silicon. Bake at 158°F for 1 hour. Remove the fine baked dough from the oven and reserve in a dry environment, free of any humidity.

For the Lamb Shoulders:
De-bone the shoulders, being careful to remove all bones and cartilage without damaging the skin. Cut each shoulder in two. Seal in a retractable vacuum bag for 30 seconds, then submerge bags in boiling water for 3 seconds. Cook in a thermal circulator at 150°F for 36 hours, then refrigerate until use. Lamb will last for 20 days.
Before serving, reheat the lamb at 150°F for 25 minutes. Brown on a plancha at 530°C, then put a small amount of oil on all sides of the lamb (except the two extremes) and season with salt.

For the Chocolate Soil:
Tember the chocolate and add the kaolin little by little until the mixture forms small soil-like balls that vary in size. Keep cold until plating.

To Assemble and Serve:
On the base of the plate make an elongated oval with the truffle syrup. On one side place a spoonful of the chestnut pure and pull into an elongated smear with the back of the spoon. Pile chocolate soil in the center of the plate and top with the shoulder. Partially cover the plate with leaves of calaguala film, and grate lime zest on top. Finish with a sprinkle of sorrel leaves.

Wine Pairing:
Isole e Olena “Ceparello” 2001

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