Leg of lamb with truffle cream
Instructions
Let marinate for one night the leg of lamb in a pan (not aluminum) with chopped Rosemary, Sage, garlic, 2 tablespoons of olive oil, 1/2 glass of brandy, salt and pepper.
The next day, put the container directly on the heat, add the butter in small pieces and cook on moderate heat for 1 hour, turning every now and then the leg.
When cooked, pour the brandy, fiammeggiate and let it evaporate.
Remove the kid from pan and cut it into pieces.
Filtered to pass the cooking sauce.
Mix a cup of this sauce with a tablespoon of truffle cream and cream.
Put the meat back in the Pan and cover with the sauce.
Do warm up and then let flavour fresh focus for about ten minutes.
Passed on the serving dish and serve.
Accompanying wines: Ruché Del Monferrato DOC, Colli Orientali Del Friuli DOC, Schioppettino Quarantale VdT of Salento.
Ingredients and dosing for 4 persons
- 1000 g of leg of kid
- 25 cl of cream
- 30 g of butter
- 3 leaves sage
- 2 cloves of garlic
- 1 glass of brandy
- Truffle cream
- Rosemary
- Olive oil
- Salt
- Pepper