Lamb rosettes with truffle and leeks

A06001 ROSETTE of Lamb with truffle and LEEKS INGREDIENTS for 4 PEOPLE 1 carrè d? about 800 g lamb, potatoes, 6 2 leeks, 1 glass of port, 50 g of black truffle, 1 ladle of good meat broth, 50 g butter, 250 g of milk, 50 g Parmesan, salt, extra virgin olive oil.

The boneless rack of lamb, salt and let it cook for 10 minutes n hot oven at 180° (the meat should be pink inside).

Cut the potatoes into thin slices, place them neatly on a plate from oven and sprinkle them with grated Parmesan and small butter flakes.

Let them bake in the hot oven for 10 minutes.

Put the port in a pan, let it evaporate for 10 minutes on the stove, then add the diced truffle slices and broth.

Simmer for 10 minutes, stirring and adding the butter to emulsify the sauce bows.

Cut leeks into rings, put them in a bowl with milk for 10 minutes, then drain, sprinkle with flour and FRY without making them black in hot oil.

Cut into pieces the rack and arrange these rosettes on scalloped potatoes; Finally sprinkle with Port sauce and Leek rings of gold.

Serve.