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.
Peel and leave potatoes in water for about half an hour.
Grate potatoes and press hard, so you lose all the water you can.
Preheat the griddle on low heat. Add olive oil and spread with garlic.
Place grated potatoes on the griddle, add sea salt and rosemary on top.
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.
Season the loin of lamb with rosemary, olive oil and sea salt on both sides.
Take them to the secondary grate for about 6 minutes each side, until brown.
For the plating: take one roasted potato over the plate, four slices of loin of lamb, and pour our
unbelievable masala sauce on top.
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