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Truffle Lamb Leg
4
Convives
20
Préparation (min.)
60
Cuisson (min.)
Budget de la recette estimé : Entre 10 et 15€ / Pers.
Ingrédients
For the truffled leg of lamb
- 1 leg of lamb weighing about 1–1.5 kg
- 50 g of black truffle juice Plantin
- 1 teaspoon of Plantin summer truffle seasoning
- 1 sprig of fresh rosemary
- 2 tablespoons of extra virgin olive oil
- 6 to 8 cloves of garlic
- Salt, freshly ground pepper
A Melt-in-Your-Mouth Leg of Lamb Enhanced by Black Truffle
This leg of lamb with truffle celebrates the union of delicately roasted meat and the aromatic depth of black truffle. The marinade, blending garlic, rosemary, and Plantin truffle juice, envelops the lamb in an enchanting fragrance, while the summer truffle seasoning adds a subtle finishing touch. A simple and elegant recipe, true to the Plantin spirit: to elevate raw flavors with precision and generosity.
Cuisinez cette recette avec les produits Plantin
Préparation
Prepare the Marinade
The day before, mix the black truffle juice with crushed garlic, rosemary, and olive oil in a bowl. Carefully coat the leg of lamb with this mixture so that the meat absorbs the flavors. Cover and let marinate ideally overnight in the refrigerator for optimal infusion.
Drain and Prepare the Leg of Lamb
The next day, remove the leg of lamb from the marinade and let it drain for a few minutes. Then place it on a baking sheet lined with parchment paper. This step helps achieve a nice color on the surface and prevents the leg from releasing too much juice during cooking.
Season with Summer Truffle
Gently sprinkle the leg of lamb with Plantin summer truffle seasoning. Add a bit of salt and a few turns of pepper to balance the flavors. The seasoning enhances the woody notes and adds a refined finishing touch that elevates the meat.
Roast the Leg of Lamb
Preheat your oven to 200 °C (or 180 °C in fan mode). Roast the leg of lamb for about 30 minutes to achieve a pink and juicy meat. The truffle juice in the marinade helps create a rich and fragrant cooking base that will naturally coat the meat.
Rest and Finish
Once out of the oven, let the leg of lamb rest under a sheet of aluminum foil for 10 minutes so the juices redistribute harmoniously. Just before serving, add a final pinch of truffle seasoning to intensify the aromas and provide an additional gourmet touch.
Astuce(s) du Chef Plantin
- Add a few unpeeled garlic cloves around the leg of lamb: they will naturally flavor the juice.
- Baste the leg of lamb with its cooking juices halfway through cooking for even more tender and succulent meat.
- Serve with crushed potatoes or creamy polenta to highlight the delicacy of the truffle.
