Truffle Recipes
Umbrian Lamb with Black Truffle
A Valnerina-style lamb braise with white wine, rosemary and black truffle; the truffle is added at the end to preserve its aroma.
- Time
- About 1 hr 45 min
- Difficulty
- Medium
- Serves
- Serves 6
Method
- Pat the lamb dry and season with salt and pepper.
- Heat the oil in a heavy pan and brown the lamb in batches over medium-high heat.
- Remove the lamb.
- Briefly cook crushed garlic and rosemary in the pan.
- Return the lamb and add the wine.
- Scrape up the browned residue and reduce the wine by about half.
- Add enough stock to come halfway up the lamb.
- Bring to the boil, reduce to low, partially cover and braise for 60–75 minutes.
- Turn the meat and add small amounts of stock as needed, until tender.
- Ensure the centre reaches at least 63°C and rest; a braise normally reaches a higher temperature.
- Turn off the heat and stir 30 g finely grated black truffle into the sauce.
- Plate, shave over the remaining 20 g truffle and serve immediately.
Estimated nutrition per serving
- Energy
- About 2,130 kJ / 510 kcal
- Fat
- About 25 g
- of which saturates
- About 8 g
- Carbohydrate
- About 2 g
- of which sugars
- About 1 g
- Protein
- About 57 g
- Fibre
- Less than 1 g
- Sodium
- About 580 mg
Nutrition noteEstimated per serving.
