Lamb with Truffles
Lamb with Truffles is a traditional recipe from the Umbria region of Italy.
Ingredients for 4 people:
- 1 thigh from a young lamb
- 120 grams black truffle crushed in a mortar
- Anchovies
- 1 lemons
- 1/10 litre olive oil
- Salt
Preparation:
Cut the lamb in large pieces and brown it in a casserole, add salt to taste plus four anchovies with the spines removed and crushed in a mortar. Halfway through the cooking (about half an hour) remove lamb for a moment and pour out the fat accumulated in the pan. Add the juice of two lemons with a bit of water. Continue to cook over a low fire, check after twenty minutes for doneness, the meat near the bone should be tender and no longer pink, remove from the flame and add the truffles, carefully turning the pieces of lamb to mix. Cover the pot and let rest for ten minutes before serving.