Truffled lamb medallions
 SERVE |
 TIME |
 DIFFICULTY |
| 4 | 1 h | Easy |
Ingredients:
- 2 Lamb loins of about 500-600 gr. each.
- 30 gr. clarified butter
- 40 gr. Truffle.
- 4 Branches of Thyme.
- 50 ml. White wine.
- 50 ml. Tomato sauce.
- 20 gr. Butter.
- Salt, pepper
Method:
- Clean and chop the truffle and the thyme.
- Clean the lamb loins and make 12 medallions of 40/50 gr. each.
- Spread on the meat the truffle and the thyme put some salt and pepper.
- Fry very gently the lamb in a pan using the clarified butter. Cook them for 3 minutes each side.
- Extract the meat from the pan, eliminate the butter from the bottom and with the white wine melt and mix all the juices (still on the fire).
- Add the tomato sauce and reduce by 1/3,emulsify with the rest of the butter.
- Put on the bottom of the dishes some fried potatoes, put on top the lamb and sprinkle the sauce.
- Garnish with the thyme.
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