Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Rack of lamb, about 4 lbs.
Salt
Pepper
Crumbled rosemary
4 md Idaho potatoes
1/4 c Butter
1 cn (7/8 oz.) truffles
1/3 c White wine
1 cn Condensed beef broth
(10-1/2 oz.)
2 tb Flour; mixed with...
1/4 c Water

"Rack of Lamb with Truffle Sauce"

Sprinkle lamb with salt, pepper, and crumbled rosemary. Roast on a
rack in a shallow pan in a preheated 350 degree oven for 1 hour or
until lamb is just done. Slice potatoes very thinly and dry well.
Melt butter in a large skillet. Arrange slices of potato in skillet
in layers. Slice half of the truffles and add to the potatoes. Cook
until brown on one side, turn and brown on other side. In another
skillet, combine remaining truffles which have been chopped, white
wine, and beef broth. Stir flour mixture into broth. Cook over low
heat, stirring constantly, until sauce bubbles and thickens. Carve
lamb into slices. Serve slices of lamb with hot sauce and potatoes.

Adaption from recipe by George Bugoni, Baroque restaurant (New York)
Campbell's Great Restaurants Cookbook, U.S.A. Electronic format
courtesy of Karen Mintzias Submitted By KM#SALATA.COM (KAREN
MINTZIAS) On 23 NOV 95 231733 -0800

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