TIME 1 hour DIFFICULTY Medium SERVINGS 4
INGREDIENTS
PREPARATION
Purchase a boneless lamb rack from your butcher, lay it out on a work surface, and season it with salt, pepper, and chili pepper (note: chili pepper is mentioned in the method, though not the list).
Generously spread the Trivelli Tartufi Asparagus and Summer Truffle Pâté over the meat, near the loin.
Roll up the meat to form a log and tie it with kitchen twine. Place the roll on a baking sheet lined with parchment paper, adding a little extra virgin olive oil, a sprig of rosemary, and a clove of garlic. Bake in a preheated oven at 180°C (356°F) for approximately 25-30 minutes.
In the meantime, wash the fresh asparagus, cut them into pieces about 5 cm long, and sauté them in a pan with oil and salt.
Once the lamb is cooked, remove the kitchen twine and slice the meat (the thickness is up to your preference). Now, simply drizzle the meat with the cooking juices remaining in the baking tray and serve it together with the sautéed asparagus.
Chef Gianmarco Di Girolami
