let's get to it
how to make
Serves: 4
For the lamb:
- 2 racks of lamb, French trimmed
- 2 tbsp oil
- 1 tsp Flaked Black Truffle Sea Salt
- 1 tbsp cracked black pepper
- 50g butter
- 2 cloves Garlic
- 4 sprigs of thyme
- 2 tbsp Black Truffle Mustard
- 1 tbsp chopped parsley
- 2 tbsp Black Truffle Pate
- 25g Panko breadcrumbs
For the Truffle Dauphinoise:
- 5-6 large potatoes, finely sliced
- 200ml double cream
- 500ml milk
- 2 cloves of garlic
- 4 sprigs of thyme
- 1 tbsp Black Truffle Sauce
- 100g Grated Cheddar
DON'T MISS OUT