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- Lamb with Truffles
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Ingredients:
1 thigh from a young lamb
1/2 cup (120 grams) black truffle crushed in a mortar
2 lemons
3.5 oz extra virgin olive oil
Anchovies
Directions:
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- Cut the lamb in large pieces and brown it in a casserole, add four anchovies with the spines removed and crushed in a mortar. Halfway through the cooking (about half an hour) remove the lamb for a just moment and pour out the fat accumulated in the pan.
Add the juice of two lemons with a bit of water. Continue to cook over a low fire and check after 20 minutes for doneness. The meat near the bone should be tender and no longer pink. Remove from the flame and add the truffles, carefully turning the pieces of lamb to mix.
Cover the pot and let rest for another 10 minutes before serving. Serves 4.
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