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This dish originates from La Rioja, and is a classic example of how the delicate flavour of the lamb can be enhanced with traditional fresh herbs. The indulgent twist of serving the lamb with truffled bread cubes introduces a modern edge to authentic Spanish fare.

SERVES 4
1 loaf of white bread, crusts removed, cut into small cubes
Pinch of paprika
Salt and pepper to taste
3 tablespoons water
100g streaky bacon rashers cut into small pieces
1 chorizo sausage, cut into small cubes
3 garlic cloves, chopped
1 rack of young lamb
1 litre sheep’s milk
Sprigs of fresh thyme
Sprigs of fresh rosemary
1 tablespoon olive oil
Truffle oil
1 black French truffle, very thinly sliced
Sprigs of fresh thyme to garnish

〉〉 The night before, tip the bread cubes into a large bowl and sprinkle in the paprika, salt, pepper, and water. Toss well then set aside overnight. Also, put the streaky bacon and chorizo in a bowl, mix in the garlic and leave overnight.

〉〉 Early the next morning, remove the bones from the rack of lamb, making diagonal scores in the fat with a knife. Place the boneless piece of lamb in a roasting tin and cover with the milk, rosemary and thyme. Put in the oven and braise at 50°C (125°F) for 10 hours. At the same time put the ribs in a roasting tin and roast in the oven for four hours, until browned.

〉〉 To make a sauce to serve with the lamb, transfer the bones to a large saucepan, cover with cold water and bring to the boil. Simmer over a low heat for 30 minutes, then strain the stock into a clean saucepan. Continue simmering to reduce and thicken the stock. Season with pepper and salt.

〉〉 When the lamb is cooked cut into four portions and place each piece under a medium grill for five minutes until the fat on the top is browned.

〉〉 Heat the olive oil in a large frying pan or wok over a medium heat. Sauté the bacon, chorizo and garlic until the bacon is browned. Then tip the bread cubes into the frying pan. Turn off the heat and toss the bread with the bacon and chorizo to absorb all their flavours. Finally, drizzle over a little truffle oil and toss well.

〉〉 Pile two tablespoons of the bacon, chorizo, and bread on each plate, with a few truffle shavings scattered over the top. Lean a piece of lamb on the pile, then pour a little sauce around the plate. Garnish with sprigs of fresh thyme.