Iberico presa with roasted plums

20 min

30 min

5 min



14 oz Iberico presa

3 plums

1 red onion

2 tbsp red wine

1 tbsp honey

1 tbsp plum jam

1 tbsp balsamic vinegar

1 cinnamon stick

1 star anise

Iberico presa with roasted plums



To put the presa of iberico pork in the right spotlight you don’t need any fancy arrangements. Just grill it and let all of its flavors be well paired with a sweet plum puree. Great taste without less effort, what else do you want?





  1. Halve the plums and remove the pit. Grill the plums over direct heat on medium flame from both sides until the skin starts to pull away and the flesh starts to char.

  2. Set aside one plum for a garnish. With the other plums: remove the skin and mix in a blender or kitchen machine and then pass through a fine sieve. Add the smooth plum puree to a pot with the wine, vinegar, honey, plum jam and spices and heat for 10 minutes to infuse the spices. Remove the star anise and cinnamon and set the plum puree aside.


  1. Grill the meat

    Set The Otto Grill to the highest setting and preheat it for 3 minutes. Remove the meat from the marinade, scrape the excess marinade off and blot meat dry. Then salt both sides of it. Place the lamb on the grilling grate and sear it on Meat - O - Meter level #2 for a total of 4 minutes, while flipping it every minute.



  1. Serve and enjoy

    Remove the lamb from the grill and let it rest for 4 minutes. The result is a delicious medium cooked lamb. If you want to play it safe, you can use the meat thermometer to double-check. Aim for an internal temperature of 130 °F.

Iberico presa with roasted plums
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