Recipe of sardalesa rack of ternasco de Aragón

Enjoy this recipe of chef Antonio Herrero Tolosa with our Monasterio de las Viñas Gran Reserva.

Sardalesa rack of ternasco de Aragón

Author: Antonio Herrero Tolosa


  • 400 g. rack of ternasco de Aragón (young lamb)
  • Garlic
  • Sweet ham
  • White bread crumbs
  • Olive oil and butter
  • Chopped parsley
  • Potatoes
  • Cherry tomatoes


  • French a rack of lamb ribs. Season it with salt and pepper. Add olive oil and put in the preheated oven at 250 C° until done. Set aside
  • Fry the garlic in olive oil and butter. Add the bread crumbs. Stir constantly until done. Add the parsley and the chopped sweet ham. Cover the ribs with the mixture.
  • Peel and cut the potatoes in slices about ½ cm thick, so that when cooked they remain whole without becoming hard. Peel the garlic and cut into thick slices to avoid burning. Fry the potatoes and garlic together in olive oil. After 2 minutes, reduce the heat and cover the pan for 10minutes until done.
  • Place a ration of ribs on a plate accompanied with the fried potatoes and a few
    season cherry tomatoes.


Antonio Herrero Tolosa

The professional career of Antonio Herrero is the most international of the Aragon culinary world. When he was a little more than 30 years old, he started his walk visiting a lot of countries, especially in Central America, United States, The Caribe, Southern Europe and Afrika.

When he was eighteen years old this boy from Zaragoza started his career as a manager on the Aragon’s cuisine in Meliá hotels, then known as Corona de Aragón. Nowadays he keeps jumping from airports to airports, and he is the maximum responsible of Food and Beverage of Meliá Hotels Internacional.

The recipe of sardalesa Rack of Ternasco de Aragón as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.


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