Racipe of lamb belly with tartar, fake sweet couscous with yogurt and aromatic herbs

Enjoy this recipe with our Corona de Aragón Garnacha Rosé.

Lamb belly with tartar, fake sweet couscous with yogurt and aromatic herbs

Lamb belly with tartar, fake sweet couscous with yogurt and aromatic herbs

Author: Juanjo Banqueri Fernández


  • 2 Pieces of Ternasco de Aragón belly (young lamb)
  • Salt
  • Virgin olive oil
  • Garlic
  • Thyme
  • Rosemary
  • Bay leaf

For the tartar:

  • Loin or leg of baby lamb (Ternasco de Aragón)
  • Sweet onion from Fuentes
  • Gherkins
  • Capers from Ballobar
  • Whole grain mustard
  • Chives
  • Lea and Perrins Worcestershire sauce and Sriracha sauce
  • Egg yolk
  • Virgin olive oil
  • Salt and pepper
  • Fried artichoke chips

For the couscous:

  • Grated breadcrumbs
  • Dried fruits
  • Muscatel dessert wine
  • butter
  • Brown sugar

Other ingredients:

  • Greek natural yogurt
  • Lamb broth made with bones and some vegetables
  • Sugar
  • Salt
  • Virgin olive oil
  • Calanda peach puree


  • For the lamb belly: Season the bellies and spread with olive oil and garlic. Place them in a vacuum bag along with the herbs, some garlic cloves and small amount of olive oil. Cook in steam oven at 70 Cº for 14-16 hours until tender. Once cook debone and clean away the fat and cartilage. Place one piece over the other so that the skin is on the outside Press with a weight in the refrigerator.
  • For the fake couscous: Sprinkle the breadcrumbs with muscatel. Cook the bread crumbs with small amount of butter, brown sugar and dried fruits (raisins, hazelnuts, walnuts, etc.) like a traditional dish of “migas”. The result is similar to a couscous.
  • For the tartar: Dice the lamb loin into small cubes, clean of all cartilage. Season with sweet onion, gherkins, capers, whole grain mustard, chives, Lea and Perrins Worcestershire sauce, Sriracha sauce, egg yolk, virgin olive oil, salt and pepper. Make a tartar.


To assembly: Mark on a non-stick frying pan or grill the lamb bellies, cutting in an attractive manner.
Place the lamb on a plate accompanied with quenelle of the tartar along with the fried artichoke chips. Add the fake couscous, a few dollops of yogurt, the ganache wine reduction, some Sriracha sauce, peach puree, the edible flowers and herbs and a touch of cinnamon powder
Finish with the lamb sauce, some Maldon salt and sprinkle with caramel sesame seeds.

Juanjo Banqueri Fernández

Juanjo Banqueri Fernandez

Juanjo Banqueri is the soul of La Parilla de Albarracin, the restaurant where he has grown and matured. He comes from a family of chefs and upon completion of his studies in business administration he took over the reins of the family business. He has worked in every capacity of the restaurant business… busboy, kitchen porter, waiter, cook, manager. He learned his trade by closely watching the professionals. He furthered his know how with personal reading, attending culinary specific courses, while continuing to work hard day in and day out. La Parrilla de Albarracin, managed alongside of his wife Mayte, has become a leading restaurant in Aragon, reinterpreting its most ancestral culinary traditions.

The recipe of lamb belly with tartar, fake sweet couscous with yogurt and aromatic herbs as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.

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