Thinking of buying some of our truffles but wondering what to do with them? This recipe consists of a delicious roasted lamb and creamed potatoes and is similar to one we were served at the Skills for Chefs conference. It will surely impress your relatives & guests and will be a proof beyond reasonable doubt of your cooking expertise.

Ingredients:

Lamb :

A large bunch of fresh rosemary

1 x 2kg shoulder of lamb

Olive oil

1 glass of wine

1 bulb of garlic

Fresh winter truffle (Tuber Melanosporum)

Salt and black pepper

Creamed potatoes:

1 1/2 kg gold potatoes, peeled and quartered length-wise

1/2 teaspoon of salt

4 Tbsp heavy cream
2 Tbsp butter

1 Tbsp whole milk

2 Fresh winter truffles (Tuber Melanosporum)

1 tsp of black truffle oil

Salt and Pepper

Method:

Roast Shoulder of Lamb with Black Truffle (Tuber Melanosporum)

1. Preheat oven to 200°C.

2. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil, wine and season with salt and pepper.

3. Place it in the tray on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with tinfoil and place in the oven. Turn the oven down immediately to 170°C/325°F and cook for 4 hours – it’s done if you can pull the meat apart easily.

4. Shave the winter truffle on at the last minute and serve.

Creamed potatoes

1 Put the potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boiling point, reduce heat and simmer, covered, for 15-20 minutes, or until cooked.

2. Melt the butter and sauté the sliced onion, and whisk in cream.

3. Put the hot potatoes into a bowl. Use a potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding the truffle oil with the cream and stir.

4. Add salt and pepper to taste.