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  • Serves
    4
  • Time
    14 hours for the lamb shoulder and 30 minutes
    Cooking time12 hours for the lamb
  • Main product
    Spanish truffle
  • Ideas for
    A Dinner
    A Lunch

Recipe

Lamb shoulder, with Iberico pork and black truffle ravioli, bread and baby onions

(Espaldita de cordero, con raviolis de ibérico y trufa negra, pan y cebollitas)

Author: Roncero, Paco    Difficulty: Difficult  

 

  • Spanish recipe: Lamb shoulder, with Iberico pork and black truffle ravioli, bread and baby onions. Photo by: Toya Legido /©ICEX.

    Spanish recipe: Lamb shoulder, with Iberico pork and black truffle ravioli, bread and baby onions. Photo by: Toya Legido /©ICEX.

Wine Match
María José Huertas

Finca Dofi 2003 (DO Priorato), by Álvaro Palacios. This is a well-structured, fleshy wine that provides the perfect partner for the lamb.

Chef's Remark

And now for a real winner: lamb with charcoal smoke flavored black truffle, a must for my winter cuisine repertoire.

Ingredients
Metric System Units

For the lamb shoulder:
2 kg sea salt
1 kg sugar.
1.5 kg lamb shoulder
For the aromas:
5 gr fresh garlic
2 gr fresh thyme
2 gr fresh rosemary
1 gr bay leaves
20 gr butter
For the ravioli:
100 gr Iberico pork belly
40 gr black truffle
salt
For the baby onions:
8 small French onions
For the bread:
1 kg bread
For the lamb stock:
1 gr parsley
32 gr fresh garlic
48 gr onions, peeled
1 gr black peppercorns
1 gr bay leaves
20 gr sugar.
2 l water
40 ml sherry
480 ml white wine
40 ml sherry brandy
320 gr lamb bones
2 gr fresh thyme
2 gr fresh rosemary
Others:
2 fresh chicken’s eggs
sunflower oil, toasted bread chips

Imperial UK Units

For the lamb shoulder:
4.5 lb sea salt
2 lb sugar.
3.5 lb lamb shoulder
For the aromas:
5 gr fresh garlic
2 gr fresh thyme
2 gr fresh rosemary
1 gr bay leaves
0.75 oz butter
For the ravioli:
3.5 oz Iberico pork belly
1.375 oz black truffle
salt
For the baby onions:
8 small French onions
For the bread:
2 lb bread
For the lamb stock:
1 gr parsley
1.125 oz fresh garlic
1.75 oz onions, peeled
1 gr black peppercorns
1 gr bay leaves
0.75 oz sugar.
3.5 pint water
1.375 fl. oz sherry
17 fl. oz white wine
1.375 fl. oz sherry brandy
11.25 oz lamb bones
2 gr fresh thyme
2 gr fresh rosemary
Others:
2 fresh chicken’s eggs
sunflower oil, toasted bread chips

US Units

For the lamb shoulder:
4.375 lb sea salt
2.25 lb sugar.
3.5 lb lamb shoulder
For the aromas:
5 gr fresh garlic
2 gr fresh thyme
2 gr fresh rosemary
1 gr bay leaves
20 gr butter
For the ravioli:
0.375 cup Iberico pork belly
0.125 cup black truffle
salt
For the baby onions:
8 small French onions
For the bread:
2.25 lb bread
For the lamb stock:
1 gr parsley
0.125 cup fresh garlic
0.25 cup onions, peeled
1 gr black peppercorns
1 gr bay leaves
20 gr sugar.
8.5 cup water
0.125 cup sherry
2 cup white wine
0.125 cup sherry brandy
1.375 cup lamb bones
2 gr fresh thyme
2 gr fresh rosemary
Others:
2 fresh chicken’s eggs
sunflower oil, toasted bread chips

     
     
     
Preparation

Cover the lamb for 2 hours with the mixture of salt and sugar. Remove and wash. Place in a 100% vacuum pack with a knob of butter and the herbs. Cook in the Roner at 70ºC / 158ºF for 12 hours. Place in ice water to stop the cooking process. When cold, refrigerate.

For the lamb stock

Brown the bones in the oven at 180ºC / 356ºF. Deglaze with white wine and place in a pot. Lightly fry the vegetables in the order to be cooked and deglaze with the wine and sherry brandy. Add to the pot. Cook the bones, vegetables and herbs with the sugar, wine and sherry brandy. When reduced to half, add the water and simmer for 12 hours to obtain 1 l / 4 1/4 cup of lamb stock. Transfer to plastic containers and refrigerate. When a layer of fat has formed on the top, remove. Reduce and bind with butter until the right consistency.

For the pork belly and black truffle ravioli

Place a piece of pork belly in the freezer. Slice into thin wafers using an electric slicer and spread over a sheet of non-stick paper. Clean the truffle and cut into 3 mm (0.12 in) slices. Place one slice of truffle on top of each slice of pork and season with a little salt. Fold each slice of pork in half, forming perfect rectangles 5 x 4 cm (2 x 1 1/2 in).

For the baby onions

Blanch the onions and leave to cool. Peel and cut in half vertically. Use a sharp, pointed knife to remove the central part, then separate the most complete layers and set aside.

For the bread envelopes

Freeze part of a loaf of bread 10 cm (4 in) long. Use the electric slicer to cut into thin wafers. Fold the slices in two, without flattening, and bake in the oven until just lightly browned.

Presentation

Sear the lamb in a skillet with sunflower oil. Place three toasted bread chips separately and randomly on the plate. Place one pork and black truffle ravioli on each bread envelope. Sear the onion pieces on the griddle, empty side down, then turn over, arrange on the dish and fill with egg yolk. Add the glazed lamb and pour a little sauce on top.

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