Truffled Rack of Lamb with Sautéed Potatoes, Porcini Mushrooms, and Artichokes

Credit: Didier Loire
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Step 1: Lamb

Use a butcher knife to cut the rack along each side of the spine, so that the 2 racks can be easily separated. Even out with a meat cleaver, carefully following along the bone without touching the meat.

Remove the small bones and nerves found all along the chop. Cut the tips of the bones 3 inches above the meat.

Expose the bone of each chop, cutting 3/4 inches (2 cm) from the meat, then cut the bone again on a slant 2 inches above the meat.

Brush the truffles with a nail brush, wash, and pat dry with paper towels. Cut into 1/6 inch (4 mm) slices. Reserve the trimmings.

Using a small larding needle, push 2 truffle slices, one above the other, through each chop, piece by piece. Cover the exposed bones with a sheet of aluminum foil. Refrigerate.

Step 2: Vegetables

Remove the stems of the mushrooms, and use a nail brush to brush clean under running water. Pat dry with paper towels. Cut in half lengthwise.

Melt the duck fat in a sauté pan large enough to fit the 8 mushroom halves without overlapping. Add the pork belly, 3 unpeeled garlic cloves, and the thyme. Once the fat has melted and infused, season the mushrooms and place in the pan, cut-side down. Stew for 45 minutes over low heat on the edge of the range. Once cooked, let sit for 10 minutes, then place over a stainless steel rack to drain.

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

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