Winter Lamb with Truffles
Serves 4 - 6
2-3 cloves of garlic, chopped
2 sprigs of fresh rosemary, leaves stripped
1kg cubed organic lamb
250ml white wine
Sea salt and freshly ground black pepper
, to finish
Gently heat the EVO in a large, heavy-bottomed pot. Add the garlic and rosemary to the oil and sauté gently for 1 minute.
Add the lamb and brown evenly for 10 minutes. Add white wine, let it evaporate, then turn the heat down to a simmer and cook, covered, for 40 minutes.
Remove from the heat. Add the truffle puree and let it infuse for 5 minutes. Adjust seasoning and drizzle with black truffle oil.
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