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Winter Lamb with Truffles

Winter Lamb with Truffles

Serves 4 - 6

Extra virgin olive oil (EVO)
2-3 cloves of garlic, chopped
2 sprigs of fresh rosemary, leaves stripped
1kg cubed organic lamb
250ml Rocca Giovanni Langhe Chardonnay
1 Tbsp Tartuflange Parmigiano cream with truffle
Sea salt and freshly ground black pepper
Mas Portell black truffle oil , to finish

Gently heat a splash of 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 cream and let it infuse for 5 minutes. Adjust seasoning and drizzle with black truffle oil.

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