Easy Italian food



Brought to you by La cucina di Lele


Truffled lamb medallions
4 1 h Easy


  • 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


  • 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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