• 1 lb. (400 to 500 g) leg of lamb
• 1 Tbsp. plus 1 tsp. olive oil

Crunchy Cancha

• 7 oz. (200 g) fresh corn
• 1⅔ oz. (50 g) aji amarillo paste
• 1½ cup (350 ml) vegetable broth
• 5 oz. (150 g) tapioca powder
• 1 oz. (30 g) cancha corn

Paper Milk

• 600 g sheep’s milk (must be weighed for accuracy)
• 4 g kappa carrageenan
• 8 g iota carrageenan
• 56 g cream cheese

Demiglace

• 1⅔ oz. (50 g) Lake Titicaca algae

Cook the leg of lamb with the olive oil in a vacuum bag for 17 hours at 160°F (70°C).

Sauté the fresh corn with the aji amarillo paste, then add the vegetable broth and cook for 15 minutes. Liquefy into a paste. Mix the paste with tapioca powder and cook for 20 more minutes. Pass through a sieve and spread out on a silicone baking mat. Place in a 195°F (90°C) oven for 10 minutes.

Mix kappa and iota carrageenans, then add to the sheep’s milk and heat over a low flame. Add the cream cheese and stir for a few minutes. Place into molds until set, then cut into small cubes.

Reduce all cooking juices from the lamb. Add the algae and let infuse.

Serve the lamb glazed with the demiglace and decorate the top with the paper milk and the crunchy cancha.