All the flavor of traditional Sardinian lamb is given a contemporary twist in three variations: broth, rolls, and brains. An interpretation that “takes the island on a journey” with tacos and kimchi.

Roast lamb and savoy cabbage tacos

Recipe for 4 people:

1200 g rack of lamb
100 g lamb brains
1 savoy cabbage
150 g sheep's milk ricotta
100 g savoy cabbage kimchi
40 g lard
1 onion
1 carrot
1 stick of celery
2 cloves of garlic
2/3 sprigs of thyme
2 g juniper berries
1 g peppercorns
2 g star anise
1 bay leaf
100 g plain flour
2 eggs
100 g Japanese panko
4 sheets of rice paper
80 g lamb jus
10 g fermented lemon cream

The chef at Palazzo Tirso, Alessio Signorino

For the lamb

Debone the lamb, removing the two loins and leaving the belly section attached.

Set aside the bones for the broth and the meat trimmings.

Season with salt and pepper and roll the lamb so that the belly is on the outside. Then tie the meat with kitchen string.

Brown the meat well with oil until it is nicely browned. Drain the excess oil, put some butter in the pan and foam it with a clove of garlic and thyme. Coat the lamb roll with the butter until it is cooked and well flavored.

Let the meat rest after cooking, remove the string and cut into 4 portions.

For the savoy cabbage tacos

Cut the greenest and outermost leaves of the savoy cabbage with a 10 cm diameter pastry cutter. Cook the discs in plenty of salted water and cool in ice water.

Repeat the operation with a 7 cm diameter pastry cutter with the tenderest leaves of the savoy cabbage, cook, cool, and dry.

For the taco filling, julienne the remaining parts of the cabbage and the lard. Sauté the lard in a pan with a drizzle of olive oil and, once melted, add the chopped cabbage.

Once the cabbage is tender, cool and mix with sheep's milk ricotta cheese with the whey removed, add the chopped cabbage kimchi and season with salt and pepper.

Use the innermost leaves of the blanched savoy cabbage to make tacos stuffed with the filling. Roast the green outer leaves of the savoy cabbage and place the tacos in the green leaves.

For the lamb broth

Cut the lamb bones and scraps into smaller pieces and roast them in the oven for 20 minutes at 220 degrees until golden brown.

Place water, coarsely chopped vegetables, bones, meat, and herbs in a saucepan. Add a little salt.

Bring to a boil for a few minutes, skim off any foam, and lower the heat. The broth should simmer gently for 2 hours. Strain through a sieve lined with cheesecloth. Once cooled, skim off any fat if necessary.