Lamb rack is one of the most flavorful and tender cuts you can prepare, and when it’s served with a truffle-infused jus, it turns into a bold and elegant main course. The lamb is roasted until golden and pink in the center, then paired with a silky sauce made from the pan juices and black truffle. This dish is ideal for a special dinner or when you want to serve something with both comfort and flair. It serves 2.
Ingredients
For the lamb:
-
1 lamb rack (about 8 ribs, 500–600g)
-
2 teaspoons salt
-
Freshly ground black pepper
-
1 tablespoon olive oil
-
2 garlic cloves, smashed
-
A few sprigs of rosemary or thyme
For the truffle jus:
-
½ cup red wine
-
½ cup beef or veal stock
-
1 teaspoon truffle oil (black truffle preferred)
-
1 tablespoon unsalted butter
-
1 teaspoon finely grated black truffle (fresh or preserved in oil)
-
Salt to taste
Preparing the Lamb
Preheat your oven to 200°C (390°F). Pat the lamb dry and trim any excess fat. Season it well on all sides with salt and pepper.
Heat the olive oil in an oven-safe pan over medium-high heat. Sear the lamb for about 2 minutes on each side until browned. Add garlic and herbs to the pan.
Transfer the pan to the oven and roast for about 15–18 minutes for medium-rare. Use a meat thermometer if you have one; the internal temperature should be around 52–54°C (125–130°F). Let the lamb rest for 10 minutes once it’s out of the oven.
Making the Truffle Jus
While the lamb rests, make the jus. Place the same pan (remove excess fat but keep the brown bits) back on the stove over medium heat. Add red wine and scrape up any bits stuck to the pan. Let it reduce by half.
Add the stock and continue to simmer until the sauce thickens slightly, about 5–7 minutes. Lower the heat and stir in the truffle oil, grated truffle, and butter. Whisk until glossy. Taste and add a pinch of salt if needed.
Serving
Cut the lamb rack into individual chops by slicing between the bones. Arrange them on warm plates and spoon the truffle jus over the top. Serve with mashed potatoes, roasted root vegetables, or sautéed greens.
Lamb Rack with Truffle Jus is rich, aromatic, and built around clean flavors. The truffle brings depth without overpowering the meat, making each bite full and satisfying.
