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Lamb Shoulder, with Iberico Pork and Black Truffle Ravioli, Bread and Baby Onions



  • Current rating: 5.0/5
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1 rating


2 kg sea salt
1.0 cup of Lamb Stock for Lamb Shoulder, with Iberico Pork and Black Truffle Ravioli, Bread and Baby Onions Magnifying_glass
1 kg sugar
1.5 kg lamb shoulder
5 g fresh garlic
2 g fresh thyme
2 g fresh rosemary
1 g bay leaves
20 g butter
100 g Iberico pork belly
40 g black truffle
8 small French onions
1 kg bread
2 fresh chicken’s eggs
Sunflower oil, as needed
12 toasted bread chips


  1. 1
    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.
  2. 2
    For 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") 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").
  3. 3
    For 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.
  4. 4
    For Bread Envelopes: Freeze part of a loaf of bread 10 cm (4") 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.
  5. 5
    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.


By Chef Paco Roncero

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

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