6 pcs of lamb
Rosemary
0.5 ml olive oil
potatoes
inter-fine salt
baby sorrels

For the masala sauce

2 onions
5 garlic cloves
2 tbsp ginger (peeled and
sliced)
1 spoon garam masala
1 tsp cumin
1/2 tsp ground cloves
1 tsp cayenne pepper
A handful of cilantro
A pinch of sea salt
A handful of almonds
the juice of 2 lemons
1 turmeric root (peeled
and sliced)
400 ml coconut milk
500 ml tomato puree
A handful of cilantro

1 - Mix all the masala sauce ingredients and blend
until puree. Add coconut oil, tomato puree, a handful
of cilantro, and cook it on low heat for about 1
minute.
2 - Peel and leave potatoes in water for about half an
hour.
3 - Grate potatoes and press hard, so you lose all
the water you can.
4 - Preheat the griddle on low heat. Add olive oil and
spread with garlic.
5 - Place grated potatoes on the griddle, add sea
salt and rosemary on top.
6 - Grill potatoes for about 25 minutes. Then, turn
them over and grill for 15 more minutes. It’s very
important to follow this procedure to get nice and
crunchy potatoes.
7 - Season the loin of lamb with rosemary, olive oil
and sea salt on both sides.
8 - Take them to the secondary grate for about 6
minutes each side, until brown.
9 - For the plating: take one roasted potato over the
plate, four slices of loin of lamb, and pour our
unbelievable masala sauce on top.
10 - Add baby sorrels, sea salt and rosemary. Enjoy!