Kumato® tomato "Millefeuille" with lamb escabeche - Restaurant El Naranjo
Ingredients (4 servings)
- 3 Kumato® tomatoes, sliced
- Rocket greens
- 500 g boneless shoulder of lamb
- 2 cloves garlic
- 1 onion, julienned
- A few black peppercorns
- 600 cl olive oil
- 150 cl red wine vinegar
- Fresh thyme
1. Prepare the lamb escabeche by stewing the boned shoulder of lamb, garlic, onion, peppercorns, salt, fresh thyme, virgin olive oil and red wine vinegar for 15 minutes.
2. Refrigerate and slice the lamb thinly with a meat slicer.
Stand out with original serving ideas
Arrange alternating slices of Kumato® tomato and lamb, topping with rocket.
Complete the plate with the escabeche sauce in a pipette and garnish with a skewer of ground cherries, raspberries and onion sprouts.
As the this is a lamb dish, a red wine such as the can Maimó merlot, with an intense red colour with violet hues and a well-structured and rounded mouthfeel, is a must for the wine pairing.