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
- 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.
- 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.