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Truffle Lamb Leg
4
Convives
20
Préparation (min.)
60
Cuisson (min.)
Ingrédients
For the truffled leg of lamb
- 1 leg of lamb weighing about 1–1.5 kg
- 50 g of black truffle juice Plantin
- 1 teaspoon of Plantin summer truffle seasoning
- 1 sprig of fresh rosemary
- 2 tablespoons of Plantin extra virgin olive oil
- 6 to 8 cloves of garlic
- Salt, freshly ground pepper
A Melt-in-the-Mouth Leg of Lamb Enhanced by Black Truffle
This leg of lamb with black truffle celebrates the union of delicately roasted meat and the aromatic depth of black truffle. This oven-roasted leg of lamb recipe highlights a simple preparation, where the marinade combining garlic, rosemary, and truffle juice envelops the lamb in an enchanting fragrance. The seasoning with summer truffle adds a subtle finishing touch while emphasizing the dish's character.
The cooking process results in melt-in-the-mouth meat, delicately flavored flesh, and elegant woody aromas. To successfully cook the oven-roasted leg of lamb, it is crucial to let the meat rest after cooking: this helps retain all its juices and achieve a tender, uniform texture. This dish evokes festive meals, French cuisine, and the joy of sharing a beautiful dish at the center of the table.
A simple and elegant recipe, true to the spirit of Plantin: to highlight raw flavors with precision and generosity around a refined black truffle leg of lamb.
The cooking process results in melt-in-the-mouth meat, delicately flavored flesh, and elegant woody aromas. To successfully cook the oven-roasted leg of lamb, it is crucial to let the meat rest after cooking: this helps retain all its juices and achieve a tender, uniform texture. This dish evokes festive meals, French cuisine, and the joy of sharing a beautiful dish at the center of the table.
A simple and elegant recipe, true to the spirit of Plantin: to highlight raw flavors with precision and generosity around a refined black truffle leg of lamb.
Cuisinez cette recette avec les produits Plantin
Aucun produit associé.
Préparation
Prepare the Marinade
The day before, mix the black truffle juice with crushed garlic, rosemary, and olive oil in a bowl. Coat the leg of lamb thoroughly with this mixture so that the meat absorbs the flavors. Cover and let marinate ideally overnight in the refrigerator for optimal infusion. This first step gives depth to the black truffle leg of lamb and contributes to a flavorful cooking process.
Drain and Prepare the Leg of Lamb
The next day, remove the leg of lamb from the marinade and let it drain for a few minutes. Then place it on a baking sheet lined with parchment paper. This step allows for a nice surface color and prevents the leg from releasing too much juice during cooking. It is also an essential base for achieving a clean, tasty, and well-balanced roasted leg of lamb recipe.
Season with Summer Truffle
Gently sprinkle the leg of lamb with Plantin summer truffle seasoning. Add a bit of salt and a few turns of pepper to balance the flavors. The seasoning enhances the woody notes and provides a refined finishing touch that elevates the meat. For a roasted truffle lamb, this finishing step strengthens the aromatic presence without masking the natural delicacy of the leg.
Roast the Leg of Lamb
Preheat your oven to 200 °C, or 180 °C in fan mode. Roast the leg for about 30 minutes to achieve a pink and juicy meat. The truffle juice in the marinade helps create a rich and fragrant cooking base that will naturally coat the meat. To determine the cooking time for the leg of lamb in the oven, adjust a few minutes based on the weight and desired result, while keeping the meat tender.
Rest and Finish
Once out of the oven, let the leg rest under a sheet of aluminum foil for 10 minutes to allow the juices to redistribute harmoniously. Just before serving, add a final pinch of truffle seasoning to intensify the aromas and provide an additional gourmet touch. This resting period is essential to maintain a juicy texture and achieve a black truffle leg of lamb that is both tender, precise, and generous.
Astuce(s) du Chef Plantin
- Add a few unpeeled garlic cloves around the leg of lamb: they will naturally flavor the juice.
- Baste the leg of lamb with its cooking juices halfway through cooking for even more tender and succulent meat.
- Serve with crushed potatoes or creamy polenta to highlight the delicacy of the truffle.
Pour aller plus loin
What cooking time for a leg of lamb in the oven?
The cooking time depends on the weight of the leg. Generally, you should allow about 15 minutes per 500 g at 200°C to achieve pink and tender meat.
How to keep a leg of lamb tender?
To maintain tender meat, it is advisable to let the leg rest for 10 to 15 minutes after cooking. This allows the juices to redistribute evenly throughout the meat.
Why pair lamb with black truffle?
Lamb has a rich flavor that pairs perfectly with the strong, earthy aromas of black truffle, creating a highly appreciated gourmet dish.
What side dishes to serve with a truffle leg of lamb?
Truffle leg of lamb pairs very well with roasted potatoes, homemade mashed potatoes, or root vegetables, which complement the richness of the dish.
