For the lamb
2 racks of lamb
Salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
4 garlic cloves, peeled
8 sautéed mushrooms
Fresh thyme, rosemary, and parsley (1 tablespoon each)
For the asparagus
8 asparagus spears
1 tablespoon white truffle oil
Salt and pepper to taste
For the glaze
Lamb bones
1/2 cup white wine
1 tablespoon soy sauce
1/2 tablespoon balsamic vinegar
2 tablespoons butter
2 tablespoons chopped thyme, rosemary, and parsley
To serve
White truffle oil to taste
For the lamb
2 racks of lamb
Salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
4 garlic cloves, peeled
8 sautéed mushrooms
Fresh thyme, rosemary, and parsley (1 tablespoon each)
For the asparagus
8 asparagus spears
1 tablespoon white truffle oil
Salt and pepper to taste
For the glaze
Lamb bones
1/2 cup white wine
1 tablespoon soy sauce
1/2 tablespoon balsamic vinegar
2 tablespoons butter
2 tablespoons chopped thyme, rosemary, and parsley
To serve
White truffle oil to taste
Step 1
Season the lamb with salt and pepper
In a non-stick skillet, heat the olive oil with butter and sear the lamb
Place the lamb in a medium oven for 10 minutes with garlic and herbs
Let it rest
Remove the meat from the bones
Adjust the seasoning of the lamb and cover with mushrooms
Step 2
Slice the asparagus into long, thin strips
Lightly sauté them in oil and season
Roast the lamb bones in a hot oven for 30 minutes
Then, place them in a pan with wine, soy sauce, and vinegar
Reduce the mixture slightly
Simmer and add butter and herbs
Serve with white truffle oil.
