Sometimes my mind wanders to scenarios like, “What if I could I buy truffles by the dozen?”
When I really think about it, I don’t want to live in a world with a caviar aisle. I live for the rare occasions when I get to splurge on a French cheese aged for decades in a cave sold by monks or a bank-breaking filet of perfectly marbled wagyu beef.
Hope exists for those of us who don’t have a $1,500 line item in our budget for truffles each month.
If and when you’re ready, authentic truffles can be found in butters sold online, but be wary about the vendor you choose.
D’Artagnan products, which I aspire to stock my fridge with, are great quality – they sell white and black truffle butters and oils that are surprisingly affordable. They also sell beautiful fresh chickens. When I place an order, I’ll splurge and buy several tubs of truffle butter to freeze and have on hand for special occasions.
This presentation calls for a packed audience, an encore, and a standing ovation with dozens of thrown rose bouquets. Make this at a dinner party, holiday, or on a special anniversary.
A tried-and-true side dish for any roasted meat is the versatile potato, and whipped potatoes always serve as an elegant accompaniment to any meat-heavy main course.
For a piquant twist, try the mash component of my Jägermeister & Guinness-Poached Blood Bangers and Mash, being sure to whip the potatoes vigorously so they develop that airy consistency. The added Dijon mustard twang works perfectly with the hefty flavors here.
You won’t be breaking the bank with this, but your guests won’t know that. They’ll be too busy experiencing truffle nirvana to even speculate.
I N G R E D I E N T S
Serves 4 – 6, depending on appetites. I have eaten an entire rack of lamb before, so in my case this may serve 1.
- 1 rack of lamb, frenched
- 2 tablespoons rosemary, minced
- 2 oz. dried morel mushrooms
- 1 cup warm water
- 1 / 3 cup heavy cream
- 1 / 2 small shallot, minced
- 3 oz. black truffle butter
- 4 tablespoons olive oil
- 1 / 2 black truffle, shaved for garnish, for garnish
- 1 teaspoon cornstarch
- Salt, as needed
- Pepper, as needed
O p t i o n a l
For a perfect side, serve with the mash from Hankerings’ Jägermeister & Guinness-Poached Blood Bangers and Mash.
D I R E C T I O N S
- Preheat the oven to *450.
- Place the dried morels in warm water for 15 minutes to reconstitute the mushrooms Remove from the bowl with a slotted spoon, reserving 1 /4 cup of the liquid for the pan sauce. Cut the stems off, slice the mushrooms in thick rounds, and set aside.
- Ensure the fatty membranes are fully removed from the lamb chop bones – if needed trim off of some of the sinew so all that remains are the chops and bones with a cap of fat.
- Rub the whole rack of lamb with 3 tablespoons of olive oil, minced rosemary, and salt & pepper, ensuring the seasonings are covering all sides.
- In a cast iron skillet, heat the remaining 1 tablespoon of olive oil until near-smoking. Pan sear the lamb rack fat side down first for 3 to 4 minutes. Ensure your vent fan is turned on or a window is open – your kitchen will get smoky.
- Sear the rack on the other side for another 3 to 4 minutes, so that the underside of the chops have a chance to brown.
- Place the lamb in the oven, cooking for 15 minutes for rare and 18 minutes for medium-rare.
- Remove the lamb from the oven, and cover with foil while you prepare the pan sauce.
- In the same cast iron skillet, add the truffle butter, morels and shallot. Sautee for 3 to 4 minutes until the shallot becomes translucent. Next, add the cornstarch, heavy cream and 1 / 4 cup of the reserved liquid used to reconstitute the mushrooms. Continue to cook on medium-low heat for 8 to 10 minutes, until the sauce is reduced by about half and thickened from the cornstarch. It should be glossy.
- Cut the lamb rack into chops, pouring a generous amount of sauce over the plated chops & serve family-style at the table. With a shaving utensil, shave black truffle over the chops, if desired.