Recipe - Carre Of Lamb Sarladaise

1 Rack of lamb, about 4 lbs.
Salt
Pepper
Crumbled rosemary
4 md Idaho potatoes
One fourth cup Butter
1 cn (7/8 oz.) truffles
1/3 cup White wine
1 cn Condensed beef broth
(10One half oz.)
2 tablespoon Flour; mixed with...
One fourth cup Water

"Rack of Lamb with Truffle Sauce"

Sprinkle lamb with salt, pepper, and crumbled rosemary. Roast on a rack in
a shallow pan in a preheated 350 degree oven for 1 hour or until lamb is
just done. Slice potatoes very thinly and dry well. Melt butter in a large
skillet. Arrange slices of potato in skillet in layers. Slice half of the
truffles and add to the potatoes. Cook until brown on one side, turn and
brown on other side. In another skillet, combine remaining truffles which
have been chopped, white wine, and beef broth. Stir flour mixture into
broth. Cook over low heat, stirring constantly, until sauce bubbles and
thickens. Carve lamb into slices. Serve slices of lamb with hot sauce and
potatoes.

Adaption from recipe by George Bugoni, Baroque restaurant (New York)
Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of
Karen Mintzias Submitted By KM@SALATA.COM (KAREN MINTZIAS) On 23 NOV 95
231733 0800

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini