Crispy suckling lamb and pumpkin ravioli

Crispy sous vide suckling lamb with pumpkin ravioli
This dish combines tender, slow-cooked suckling lamb with the warmth of Ras el-Hanout and the sweetness of pumpkin ravioli. The sous vide method ensures that every element is packed with flavor and cooked to perfection. Serve with lentil stew and a rich lentil broth sauce for an elegant, restaurant-quality meal.

Ingredients (for 4 servings)

For the lamb wrap

• 1 kg boneless lamb shoulder
• 1 liter mineral water
• 80 g coarse sea salt
• For the lamb bouillon with herbs
• 500 g lamb bouillon
• 7 g Ras el-Hanout
• 1 g caraway
• 2 g dried green pepper
• For the soaked lentils
• 125 g beluga lentils
• 750 g mineral water

For the lentil stew

• 125 g soaked beluga lentils
• 315 g mineral water
• 315 g lamb bouillon
• 40 g carrot, chopped
• 5 g garlic, minced
• 50 g leek (white parts only), chopped
• 40 g onion, chopped
• 1 bay leaf
• 3 black peppercorns

For the lentil broth sauce

• 500 g lentil broth
• 12 g Ras el-Hanout
• 1 walnut-sized piece of butter
• For the ravioli filling
• 200 g lamb front shank
• 30 g pork knuckle
• 50 g finely chopped mushrooms
• 1 finely chopped spring onion
• 10 g lamb stock and Ras el-Hanout

For the pumpkin ravioli

• Thinly sliced pumpkin
• Ravioli filling
• For the lamb rack
• Suckling lamb rack

For serving

• Candied lemon cubes
• Pea sprouts
• Salt flakes

Equipment

Sous vide stick
Vacuum sealer
Vacuum bags
Large pot or sous vide water bowls
Fine sieve
Slicer for pumpkin
Grill weight
Coated pan

Preparation method

Prepare the salt bath

• Dissolve coarse sea salt in mineral water. Submerge the lamb shoulder in this brine for 45 minutes, then remove and pat dry.

Make the lamb bouillon with herbs

• Warm the lamb bouillon with Ras el-Hanout, caraway, and dried green pepper. Let it simmer for 3 minutes, then cover and allow it to cool at room temperature. Once cooled, strain through a fine sieve and reduce with a bit of butter until it reaches a velvety sauce consistency.

Prepare the lamb wrap (sous vide)

• Debone the lamb shoulder, removing any tendons. Form a tight roll using cling film, then vacuum seal with a small amount of the bouillon and butter. Cook sous vide at 58°C for 15 hours. Once done, chill in ice water to stop cooking. Before serving, reheat in a sous vide water bath, pat dry, and sear in clarified butter using a grill weight for extra crispiness. Brush with the reduced bouillon before slicing into portions.

Soak the lentils

• Place the lentils in a closed container with fresh water and let them soak overnight. Drain before using.

Cook the lentil stew

• Keep the vegetables in a mesh bag for easy removal. Combine all ingredients in a pot and let simmer over low heat for 40 minutes, then cover and allow to cook for another hour. Drain, reserving the broth for the sauce.

Make the lentil broth sauce

• Bring the strained lentil broth to a simmer. Stir in Ras el-Hanout and cook for 3 minutes before letting it cool completely. Strain once more, then reduce with butter until smooth but not overly thick.

Prepare the ravioli filling

• Cook lamb front shank and any leftover meat from the lamb wrap sous vide at 58°C for 15 hours. Once cooked, carefully remove any bones, tendons, or skin. Finely chop all ingredients and mix with the reduced lamb stock and Ras el-Hanout. Transfer to a piping bag for easy portioning.

Make the pumpkin ravioli

• Use a slicer to cut the pumpkin into thin sheets. Lay two slices in a cross shape, pipe some lamb filling in the center, fold the slices over, and press the edges together to form tightly sealed ravioli.

Prepare the lamb rack (sous vide)

• Carefully expose the ribs for a clean, French-style cut. Vacuum seal and cook sous vide at 58°C for 6 hours. Immediately cool in ice water. Before serving, reheat in a sous vide water bath for 10 minutes, then sear in a hot pan to crisp the exterior.

Assemble and serve

• Reheat the pumpkin ravioli in the oven at 180°C for 3 minutes. Arrange the lamb wrap, lamb rack, lentil stew, and ravioli on the plate. Garnish with candied lemon cubes, pea sprouts, and a sprinkle of salt flakes.

This recipe is brought to you by Erlantz Gorostiza.