Restaurants›Sassella›Agnelo Al Tartufo Recipe

Agnelo Al Tartufo Recipe

Inspired by Sassella
Time2h
Serves2

Colorado lamb loin, black truffle demi, shaved winter truffle, potato pave

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Ingredients

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Lamb

Black Truffle Demi

Potato Pave

Method

Preparation of Potato Pave

1

Slice the Potatoes

Peel and thinly slice the potatoes using a mandoline. Aim for uniform thickness.

2

Layer and Cook

In a greased baking dish, layer the potato slices, adding a bit of butter, salt, and pepper between layers. Pour heavy cream over the top and cover with foil. Bake at 350°F (175°C) for 45 minutes.

3

Cool and Cut

Remove from the oven, let cool slightly, then press down with a weight to compact. Once cooled completely, cut into squares.

Cooking the Lamb

4

Season the Lamb

Season the Colorado lamb loin with salt and black pepper on all sides.

5

Sear the Lamb

In a hot skillet with olive oil, sear the lamb loin for about 4-5 minutes on each side for medium-rare. Remove from heat and let rest.

Making the Black Truffle Demi

6

Prepare the Demi

In the same skillet, add red wine and deglaze, scraping up any bits from the bottom. Add beef stock and reduce by half.

7

Finish the Sauce

Stir in black truffle oil and butter. Add shaved black truffle just before serving.

Plating

8

Serve

Slice the lamb loin and arrange on a plate with potato pave. Drizzle with black truffle demi and garnish with additional shaved truffle.