Costolette Di Agnello Al Porto Con Tartufo/ Rack Of Lamb Recipe

Cooking Instructions

1. 1

   Marinating the Lamb

   In a bowl, combine minced garlic, chopped rosemary, thyme, olive oil, salt, and black pepper. Rub this mixture all over the rack of lamb and let it marinate for at least 1 hour in the refrigerator.

2. 2

   Grilling the Lamb

   Preheat the grill to medium-high heat. Remove the lamb from the marinade and grill for about 6-8 minutes on each side for medium-rare, or until desired doneness. Once cooked, let the lamb rest for 5-10 minutes before slicing.

3. 3

   Sautéing the Mushrooms

   In a skillet over medium heat, add a tablespoon of olive oil. Add sliced champignon mushrooms and sauté until golden brown. Season with salt and pepper to taste.

4. 4

   Preparing the Port Wine Reduction

   In the same skillet, add port wine and simmer until reduced by half, scraping the bottom of the pan to incorporate any flavors. Once reduced, stir in the sliced black truffle.

5. 5

   Plating

   Slice the rack of lamb into individual chops. Serve on a plate topped with the sautéed mushrooms and drizzled with the port wine reduction sauce.