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.
• 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
- 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).
- 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.
- 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).
- 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.
- Add the potatoes, placing the cut part on the oil (13) and season with pepper (14) and salt (15).
- 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).
- 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).
- 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!