Truffle-Coated Lamb Medallions Au Jus with Socca

Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.


Step 1: Lamb Medallions

Trim the lamb loins, and remove all the nerves. Cut the loins into 12 medallions, 2 ounces (55 g) each.

Beat the egg yolks with a fork.

Brush the truffles under running water, and pat dry with paper towels. Place them on a sheet of parchment paper, and crush with a fork.

Season the lamb medallions with salt, and brush with the egg yolk. Dip them in the crushed truffle, coating them on all sides, and pressing well to make sure that the coating sticks. Place on a plate, cover with plastic wrap, and store in a cool place.

Step 2: Socca Batter

Put the chickpea flour, a pinch of salt, and 10 teaspoons (5 cl) of olive oil in a bowl. Pour in the cold water little by little, beating vigorously all the time. Strain the batter through a fine meshed chinois. For best results, the batter should be prepared the day before, and refrigerated before using.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN