Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Rack of lamb, about 4 lbs. |
| \N \N | Salt |
| \N \N | Pepper |
| \N \N | Crumbled rosemary |
| 4 mediums | Idaho potatoes |
| ¼ cup | Butter |
| 1 can | (7/8 oz.) truffles |
| ⅓ cup | White wine |
| 1 can | Condensed beef broth |
| \N \N | (10-1/2 oz.) |
| 2 tablespoons | Flour; mixed with... |
| ¼ cup | Water |
"Rack of Lamb with Truffle Sauce" Sprinkle lamb with salt, pepper, and crumbled rosemary. Roast on a rack in a shallow pan in a preheated 350 degree oven for 1 hour or until lamb is just done. Slice potatoes very thinly and dry well.
Melt butter in a large skillet. Arrange slices of potato in skillet in layers. Slice half of the truffles and add to the potatoes. Cook until brown on one side, turn and brown on other side. In another skillet, combine remaining truffles which have been chopped, white wine, and beef broth. Stir flour mixture into broth. Cook over low heat, stirring constantly, until sauce bubbles and thickens. Carve lamb into slices. Serve slices of lamb with hot sauce and potatoes.
Adaption from recipe by George Bugoni, Baroque restaurant (New York) Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias Submitted By KM@... (KAREN MINTZIAS) On 23 NOV 95 231733 -0800