- 1 1/2 pounds lamb loin, from the saddle (800 g)
- 5 1/4 ounces black truffle (150 g)
- 6 3/4 fluid ounces lamb jus (20 cl)
- 10 teaspoons light chicken stock (5 cl)
- 2 egg yolks
- 1 3/4 ounces butter (50 g)
- fleur de sel
- 10 tablespoons clarified butter (15 cl)
Socca Batter
- 4 1/2 ounces chickpea flour (125 g)
- 12 fluid ounces cold water (37.5 cl)
- 6 3/4 tablespoons olive oil (10 cl)
- fleur de sel
Instructions
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
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