Suckling lamb

Jus from clay-oven roast lamb

Lamb’s tongue

Vegetable vinaigrette

Lamb’s brains


Stewed lamb’s tripe 

INGREDIENTS (to serve 10)


1000 gr water

80 gr salt

Suckling lamb:

2 racks suckling lamb

1 shoulder suckling lamb

Extra virgin olive oil

Brine (see above)


Lamb’s tongue:

2 lamb’s tongues

Vegetable vinaigrette:

50 gr red pepper

50 gr green pepper

30 gr onion

Extra virgin olive oil

25 gr Chardonnay vinegar


Lamb’s brains:

5 lamb’s brains

Stock of lamb’s necks cooked in a clay oven:

2 lamb’s necks (1kg)

500 gr water

Extra virgin olive oil



3 onions

2 cloves garlic

3 tomatoes, grated

½ bay leaf

1 chorizo (from Asturias)

1 blood sausage (from Asturias)

Cooked tripe:

200 gr whole lamb’s tripe

1 onion

1 carrot

1 leek

1 piece ham

3 gr salt

Sofrito (see above)

Yellow pepper sauce:

Step 1:

300 gr lemon drop pepper (blanched 3 times and seeded)

300 gr onion

50 gr garlic

200 gr sunflower oil

10 gr salt

Step 2:

500 gr lemon drop pepper paste

0.5 gr ground cumin

0.3 gr ground black pepper

20 gr rice vinegar

4 fresh mint leaves

To serve:



Ewes’ milk yoghurt

Capsicum threads



Brine: Place the water and salt in a pan and bring to the boil. Leave to cool, strain, cover and chill.

Suckling lamb: Prepare the racks of lamb by removing and trimming the loin, to be used in a different preparation. Soak the rest of the rack in the brine for 1 and a half hours. Transfer the lamb to an earthenware dish containing extra virgin olive oil. Roast in a clay oven for approximately 2 hours at 180ºC. Remove and dice. Set aside.

Lamb’s tongue: Soak in brine for 30 minutes. Transfer to a vacuum pack and cook for 24 hours at 63ºC. Leave to cool and slice into thin wafers.

Vegetable vinaigrette: Slice the red and green pepper and the onion very thinly and mix. Add the salt and olive oil. Set aside.

Lamb’s brains: Soak the brains in iced water for24 hours, changing the water every 6 hours and making sure it is iced at all times. Drain and dry well with paper. Coat with a thin layer of flour and fry in sunflower oil.

Stock of lamb’s necks cooked in a clay oven: Place the lamb’s neck with the water in an earthenware dish and cook in a clay oven at 200ºC for 1 hour, occasionally spooning the water over the necks. Strain the cooking water, season with salt and set aside.

Sofrito: Cook the finely sliced garlic with salt in the oil in an earthenware dish. Add the sliced onion and sauté until just turning brown. Add the grated tomato, bay leaf, chorizo and blood sausage. Cook for 2 to 3 hours in the clay oven at about 80ºC.

Cooked tripe: Blanch the tripe three times starting with cold water. Cook the tripe in a pressure cooker with the water, piece of ham, onion, carrot and leek for 1 hours. Remove from the heat  then reduce the stock. Leave to cool then dice the tripe.

Transfer the tripe together with the ingredients used for cooking it and some of the reduced stock to an earthenware dish and cook in the clay oven for 1 hour. Set aside.

Yellow pepper sauce: Step 1: Slowly cook the onions with the garlic in a pan with 100 gr sunflower oil without letting them brown. Add salt and the blanched pepper. Cook over a low heat for 15 minutes. Add the rest of the sunflower oil and blend. Set aside. Step 2: Blend all the ingredients until smooth and transfer to a piping bag. Chill.


On a slice of bread, serve the wafers of tongue and top with the vinaigrette. Then sear a piece of lamb on a plancha grill and top with the fried brain. Add a drop of ewes’ milk yoghurt, some ground cumin and a shoot of mint.

In a soup dish, serve the diced shoulder of lamb with some of the roast lamb jus.

On a small third plate, serve the cooked tripe with a few drops of the yellow pepper sauce and the threads of capsicum.