Ingredients for 4 people

16 lamb chops

1 clove of garlic

Thyme, rosemary, bay leaf

Peppercorns and Juniper

1 glass of dry white wine

salt

For the aromatic butter:

120 g of soft butter

30 g of cucunci in sea salt

5 g of cucunci grains

Grated zest of half an orange with edible peel

For the beet salad:

1 baked beetroot about 250g

1 small fennel

1 orange peeled alive

Caper leaves in extra virgin olive oil q.s.

Extra virgin olive oil

Salt and pepper

Execution:

Desalinate the cucunci very well in warm water, apart from placing the ribs in a bowl with the aromatic herbs, the sliced ​​garlic, a few grains of pepper and lightly crushed juniper berries and all the wine, cover with plastic wrap and marinate for at least an hour in the cool.

In the meantime, incorporate 30 g of chopped cucunci, the grains and grated orange peel into the soft butter, and mix everything well, then transfer the mixture onto a sheet of plastic wrap and form a cylinder, then place it in the refrigerator to Harden.

Finely cut the fennel with a mandolin or slicer and keep it in cold water until ready to use.

Remove the peel from the beetroot and cut it into cubes, peel the orange and keep the juice.

Prepare an emulsion with the orange juice, salt, pepper and oil and season the vegetables separately.

Heat a frying pan very well, then sear the ribs, drained from the marinade, from both sides for a few minutes, then serve them immediately with a disk of cucunci butter and accompany with the vegetables, the caper leaves and the cucunci kept aside.