Rack of lamb in truffle hunter crust

Rack of lamb in truffle hunter crust

The rack of lamb in a truffle hunter crust is a tasty dish of lamb chops wrapped in a crunchy breading enriched with the truffle hunter sauce. A refined and effective recipe to present as an Easter dish accompanied with seasonal truffles: the bianchetto truffle! The truffle-crusted lamb chops in your Easter menu will surely impress your guests.

Difficulty

MID

Time

50 min

People

Difficulty

MID

Time

50 min

People

4

Ingredients

• 250g White Sandwitch Bread
• 100g butter
• 1 jar (170g) Truffle Hunter Sauce
• 1 egg
• 1 tuft of fresh wild fennel
• 800g potatoes
• 1 rosemary sprig
• 1 garlic clove
• 100g olives
• 1 lamb rack (12 ribs)
• 50g bianchetto truffle
• Salt and Pepper as required

PREPARATION

  1. First, prepare the mixture that will form your truffle crust. Cut the bread into cubes and grind them in the mixer (1). In order to have a dry mixture, drain the Truffle hunter sauce removing the oil, which you will reuse afterwards, when you compose the dish. Once drained pour it into the mixer and continue grinding (2). Add then the butter cubes at room temperature and continue with the preparation (3).

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  1. Finally beat an egg and pour it into the mixture. Then continue to mix all the ingredients (4). Once you have reached a homogeneous mixture, lay it between two layers of baking paper. Using your hands first (5) and then using a rolling pin spread the preparation until you get a homogeneous thickness (6). Let it rest in the fridge for 20 minutes.
  1. In the meanwhile fill a pot with water, add the fresh fennel (7) and salt (8). Put the potatoes inside and bring the water to a boil. Cook for about 15 minutes (9).

  1. Drain the potatoes and let them cool for a few minutes in a bowl (10). Cut the potatoes in half (11). Meanwhile, in a frying pan, sauté the garlic clove and the rosemary sprig to add flavour to the oil (12). After 2 minutes remove the garlic and the rosemary sprig.
  1. Add the potatoes, placing the cut part on the oil (13) and season with pepper (14) and salt (15).

  1. After cooking 2 minutes add the olives (16) and after 4/5 minutes turn the potatoes. The inside of the potato must be red and the potato should be more cooked at the ends (17). Then take the truffle hunter crust mixture from the fridge and cut it to size for the lamb loin (18).

Note: start cooking the potatoes 30 minutes after you start cooking the lamb rack. 

7. Take the rack of lamb, taking care to clean it from fat in excess and to remove the small parts of meat between the two ribs before adding salt and pepper (19). Then remove the first layer of baking paper (20) and place the truffle mixture on the lamb rack, delicately shaping it with your fingers (21).

8.Then, remove also the second sheet of baking paper (22) before putting the rack in a preheated static oven at 180 °C for 40 minutes (23). Once cooked, cut the ribs and begin to serve (24).

The last 10 minutes of lamb rack cooking remember to cook the potatoes as we saw in the points above (from no. 7 to no. 17).

  1. Place 2/3 lamb ribs per dish with potatoes and olives. Give a touch of colour with some rosemary flowers (25). Season with truffle oil sauce (26) and decorate with the bianchetto truffle (27).

  1. So here it is the roasted lamb rack in the truffle hunter crust: a classic of Easter cuisine enriched with the truffle hunter sauce and bianchetto truffle. For a gourmet and very original Easter lunch!

Mauro Urso

Mauro Urso

Chef

Classe ‘88, chef toscano. Ha lavorato nei più noti ristoranti stellati toscani , tra cui l’“Ora d’aria” a Firenze e l’“Osteria del vicario” a Certaldo e l’“Io osteria personale”; la sua curiosità lo spinge a viaggiare e lavorare in varie cucine della Svizzera, dell’Australia e dell’Inghilterra. Il suo spirito curioso ed innovativo porta in cucina piatti ricercati e creativi, un viaggio alla scoperta dei sapori genuini e fantasiosi.
Beef cubes with truffle hunter sauce and cannellini bean cream

Beef cubes with truffle hunter sauce and cannellini bean cream

The sirloin with the truffle hunter sauce on a bean cream is a creamy second dish, rich in flavour and with a truly irresistible consistency. In fact, the meat is not only enriched by the taste of mushrooms and summer truffle of the truffle hunter sauce, but also by the creaminess of the cannellini bean cream. The dish is simple to prepare and the result will be really great for many occasions, even for the most refined ones. So let’s see together how to prepare the sirloin with the truffle hunter sauce!

 

 

Difficulty

EASY

Time

10 min

People

Difficulty

EASY

Time

10 min

People

4

Ingredients

• 300g Dried cannellini beans
• 80g Smoked Bacon
• 20g Chopped Shallots
• 500g Sirloin
170g Truffle Hunter Sauce
50g Summer Truffle
• 1 tablespoon of extravirgin olive oil
• 1 garlic clove
• 1 sage spring
• Salt and Pepper as required.

PREPARATION

  1. Pour the dried cannellini beans into a pot of water (1) and add a garlic clove and a sprig of fresh sage (2). Add salt and a tablespoon of extra virgin olive oil to the water (3).
  1. Bring to boil and boil everything for about an hour (4). Once the beans are cooked, place a non-stick pan on the cooker and pour a tablespoon of oil in it to sauté the chopped shallot (5). After 1 minute add the smoked pancetta in the pan (6). Brown for about 8 minutes over medium heat, being careful not to burn it.
  1. Add salt (7) and finally pour the freshly boiled beans (8) and sauté them in the pan for about 10 minutes (9).
  1. Now take more than half of the beans and place them in a bowl with the help of a spoon (10) and activate the mixer until you get a puree. (11). Once the beans cream is made, we can begin to prepare the beef for cooking. Cut the beef into homogeneous size cubes and place them in a bowl (12).
  1. Open the 170g truffle hunter sauce (13), pour it into the bowl containing the beef (14) and add salt and pepper to taste (15).
  1. Mix well to flavour the meat with the tasty truffle hunter sauce (16). Put the non-stick frying pan on the heat and place the beef cubes (17) on it, turning them from time to time to cook both sides (18).
  1. Prepare the presentation by taking a spoonful of bean cream (19) and placing it on the plate (20). Spread it with a pastry comb (21).
  1. Put the beef cubes on the bean cream (22) and season with oil and a few rocket leaves to decorate. (23) Slice ​​black summer truffle on the plate (24).
  1. Enjoy all the goodness of the beef cubes with summer truffles!
Mauro Urso

Mauro Urso

Chef

Classe ‘88, chef toscano. Ha lavorato nei più noti ristoranti stellati toscani , tra cui l’“Ora d’aria” a Firenze e l’“Osteria del vicario” a Certaldo e l’“Io osteria personale”; la sua curiosità lo spinge a viaggiare e lavorare in varie cucine della Svizzera, dell’Australia e dell’Inghilterra. Il suo spirito curioso ed innovativo porta in cucina piatti ricercati e creativi, un viaggio alla scoperta dei sapori genuini e fantasiosi.