Young lamb sirloin roll with iberian smoked bacon, apple cream and mushrooms    recipe of:    The institute for food and agriculture quality of Navarre

 

Ingredients:

 

40 g of young lamb sirloin from Navarra
30 g of iberian smoked bacon
a sugar spoonful
a bit of oil
salt
one garlic
one reineta apple (a sort of apple)
four or five mushrooms
a dry cider glass

 

 

Method:

 

Cover the young lamb sirloin from Navarra with the iberian smoked bacon and bake in an oven during 10 minutes to 160 degrees C.
Apple cream: put sugar in a saucepan till it burns. Once has some colour, add dry cider and the reineta apple (previously cut into squares). Leave it there 15 minutes and beat.
Sauté the mushrooms with oil and garlic.
Place the sirloin, cover with the apple cream and place the mushrooms over them.

 

 

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