1 rack of lamb, about 4 lbs.
1 salt
1 pepper
1 crumbled rosemary
4 medium idaho potatoes
1/4 cup butter
1 can (7/8 oz.) truffles
1/3 cup white wine
1 can condensed beef broth
1 (10-1/2 oz.)
2 tbsp flour, mixed with...
1/4 cup water
Directions
"Rack of Lamb with Truffle Sauce"
Sprinkle lamb with salt, pepper, and crumbled rosemary. Roast on a
rack in a shallow pan in a preheated 350 degree oven for 1 hour or
until lamb is just done. Slice potatoes very thinly and dry well.
Melt butter in a large skillet. Arrange slices of potato in skillet
in layers. Slice half of the truffles and add to the potatoes. Cook
until brown on one side, turn and brown on other side. In another
skillet, combine remaining truffles which have been chopped, white
wine, and beef broth. Stir flour mixture into broth. Cook over low
heat, stirring constantly, until sauce bubbles and thickens. Carve
lamb into slices. Serve slices of lamb with hot sauce and potatoes.
Adaption from recipe by George Bugoni, Baroque restaurant (New York)
Campbell's Great Restaurants Cookbook, U.S.A. Electronic format
courtesy of Karen Mintzias Submitted By KM@SALATA.COM (KAREN
MINTZIAS) On 23 NOV 95 231733 -0800
Servings: 4 servings
Carre' Of Lamb Sarladaise Recipe brought to you by Recipe Ideas
Categories: Asian; Lamb; Meat
The History of Recipes
Written cooking instructions as a concept can be traced back into history, at least as far back into recorded history as the ancient Egyptians, and maybe further still. Interesting though that maybe, in the main part, these ancient records were just simple hieroglyphic or cunieform instructions for meal preparation.
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We hope you enjoy this Carre' Of Lamb Sarladaise recipe.
