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Lamb Rosettes


Lamb Rosettes with Leek, Potatoes and Truffle


1 (about 2 1/2 lbs. in weight) Rack of lamb
4 medium Potatoes
3 tbsp. Parmesan cheese, freshly grated
3 medium stalks Leeks
1 1/2 glass Port
60 grams Black truffle
2 ladle scoop Meat stock
4 tbsp. Butter
some Salt to taste


Bone the lamb, salted and bake in a hot oven of 375 F for 15 minutes, the meat should still pink inside.

Cut the potatoes into thin slices and place them on a baking sheet to form 4 circles the size of the plates.

Add some butter, salt, sprinkle with Parmesan cheese and bake in the oven of 350 F for 15 minutes.

Pour the port into a saucepan, heat and reduce to about half; add the truffle cut in slivers and the meat stock and cook for 4-5 minutes and whisk in the butter.

Slice the leek into rings, pass them in flour and fry in very hot oil.

Place the potato cakes in the middle of the serving plate.

Then put the lamb cut into thick rosettes, pour its juices on top and decorate with the leek rings.

Serve 6 people.


Simple tips:

Since truffle is quite expensive, I probably omit or use truffle oil instead, they bit cheaper.



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Last modified: May 26, 2003