- De-boned Xisqueta leg of lamb
- Goat cheese.
- Coll de Nargó onion.
- Dry garlic.
- Extra virgin olive oil.
- D.O. Costers del Segre red wine.
- River Rafter "Ratafia".
- Laurel leaves from Farrera.
- Chopped walnuts from Farrera.
- Sea salt.
Cut the de-boned Xisqueta leg of lamb into dice, soak them in the olive oil and season with salt and pepper. Briefly cook the diced meat in an earthenware dish. When they have taken on a little colour, add a squirt of River Rafter Ratafia and then set to one side. Slowly sauté the Coll de Nargó onion with some laurel leaves. When it is ready add the Costers del Segre red wine and then leave it to reduce. Remove the laurel leaves and then blend together the fried onion, adding the diced Xisqueta lamb, until everything is simmering and the meat is very tender.
Place a slice of goat cheese on a tasting spoon. Position a die of Xisqueta lamb on top of the cheese, together with the onion and wine sauce and sprinkle the chopped nuts on top.
El Pallars Sobirà