Moms Cookbook
Lammfilet in Trüffelsauce
Seared boned saddle of lamb gently finished in a low oven, with a creamy lamb-stock sauce with black truffle or brown mushrooms. Serves 4; Gemüsenudeln (in the notes) go well with it.
- Makes
- 4 servings
Instructions
Heat the clarified butter and sear the lamb on all sides. Let it finish in the oven preheated to 100 °C for about 15-20 minutes.
Meanwhile reduce the cream and lamb stock a little, stirring now and then so it doesn't boil over. Season with a little granulated stock and thicken with sauce thickener.
Slice the mushrooms (or truffle) thinly and add them to the sauce.
Slice the lamb diagonally on a board with a juice groove and pour the collected juices into the sauce.
Notes
Gemüsenudeln (side dish, 4 servings)
Wash and peel 125 g carrots. Wash 300 g courgettes in hot water and cut off the ends. Peel both vegetables into ribbons with a vegetable peeler. Cook 200 g narrow ribbon pasta in salted water until just al dente, drain well. Heat butter or margarine in a pan, sweat first the carrots and after 2-3 minutes the courgette briefly as well (5-6 minutes at most). Toss the pasta with the vegetable ribbons using two forks.