Lamb leg with truffles recipe

Recipe for lamb leg with truffles in our easy arab recipes collection.

Recipe ingredients

• 32 ounces frozen truffles
• 96 ounces lamb leg
• 1 tablespoon salt, as desired
• 1/2 tablespoon ground black pepper
• 1/2 tablespoon ground white pepper
• A dash of ground allspice
• A dash of ground cinnamon
• 1 medium onion, peeled and finely chopped
• 2 medium onions, peeled
• 3 stalks celery or parsley, chopped
• 3 bay leaves
• 1 tablespoon cornflour dissolved in 1/4 cup water
• 2 liters water
• 1/2 cup vegetable oil and butter mixture

How to make lamb leg with truffles

• Remove the outer thin transparent layer of leg.
• Rub leg with salt, allspice and white pepper.
• Place in refrigerator for 1 night.
• Fry in oil and butter with 2 onions, cinnamon and black pepper.
• Cover with water. Add celery and bay leaves.
• Cover pot and cook on medium heat for 3 minutes or until tender.
• Place frozen truffles in boiling water for minutes.
• Remove and place in cold water for 15 minutes.
• Peel using a sharp knife. Cover with water. Add a dash of salt.
• Bring to a boil for 1 minute to be sure truffles are clean.
• Slice truffles. Saute chopped onion with some shortening.
• Stir in truffles slices for 7 minutes.
• Remove half the quantity of legs stock. Strain.
• Add cornflour dissolved in water to stock.
• Bring to a boil on medium heat until it thickens.
• Add fried onion and truffles to stock. Cook for 10 minutes.
• Serve leg with truffles sauce accompanied with brown rice.

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