Carre ' black truffle lamb

INGREDIENTS for 4 PEOPLE A carr ' Lamb weighing about 300 g 800 g pork gauze, 40 g of black truffles, 2 sprigs of thyme, 2 cloves of garlic, 20 g butter, 150 g of artichoke, 150 g of turnips, 150 g carrots, 2 onions, 150 g of green beans, 150 g of shelled peas, a tablespoon of lemon juice, 1 tbsp broth, 4 tablespoons of extra virgin olive oil.

Clean the carr 'd? lamb; carve the meat between a chop and the other for 2 cm.

With a knife, scrape the bone of pork chops, eliminating any remaining fat parts attached.

Peel the garlic cloves and mash lightly.

Brush the truffle, wash it and cut it with the special tool into strips.

Using the tip of a sharp knife cut the carr and steccatelo with some truffle slices, then settle over the thyme sprigs and wrap it up in pork NET.

Finely chop the remaining truffle slices reducing them into paste and keep them aside.

In a pan take heat 2 tablespoons oil with a clove of garlic; lay the carr'd salted and peppered lamb? and let Brown in its entirety to open fire.

Place the Pan in a preheated oven at 200 ø for about 20 minutes.

Meanwhile clean the artichokes by removing the toughest outer leaves, tips and hair; divide them into wedges and put them in a bowl with water acidulated with lemon juice.

Peel turnips, peeled carrots and tick, tick beans and various privatel of filaments; private the spring onions, roots of the toughest outer leaves and the green part.

Wash under running water the pise4lli and drain.

In a saucepan heat the oil and cook the veggies.

Serve the Lamb Chops with stewed vegetables.