Piquillo peppers filled with lamb and biscayne sauce

 To make the piquillo peppers:

• Cook the peppers in plenty of oil on a very low heat. Add in some garlic.
• Allow to cool and trim them to make them all the same size.
• Chop the remaining peppers and set aside.
• Set aside the piquillo peppers.

To prepare the lamb legs:

• Cook them in a stock with a Zalla onion, a peeled carrot and leeks.
• Once cooked through, allow them to cool completely so that we can remove the bones.

To make the filling:

• Sauté a Zalla onion (cut into brunoise) and add in the garlic (also cut into brunoise).
• Add in the chopped peppers.
• Mix the vegetables and the lamb meat. Use the stock in which we cooked the lamb to combine the filling.
• Season and fill the piquillo peppers with the mixture. Fill them up to 2/3 of their capacity.
• Coat the peppers with egg and flour. Making sure they are evenly coated.
• Set aside.

For the sauce:

• Make some biscayne sauce and mix with some stock and season with cayenne pepper.

For the side dish:

• Cut the leeks into fine julienne, dry them out for 10 minutes in the oven at 60 ºC  coat them with tempura mixture and fry.

PLATING

• Place the peppers on a baking tray, cover them with tinfoil and heat them in the oven (dry heat) at 150 ºC.
• Spoon some Biscayne sauce on to a plate and place the peppers on top.
• Decorate with the fried leek.