Lamb loin medallions with truffles
4 lomiting of organic lamb (pieces of bone-free lamb chops rolled and coated with a baccalaureate), half a glass of Malaga wine, 10 gr. of natural white truffle, 4 tablespoons of meat sauce, 4 tablespoons of milk cream, extra virgin olive oil, salt and pepper.
Preparation
The lomiths are put to gold on both sides, on two tablespoons of oil. Add the laminated truffle and the half glass of Malaga wine. Reduce and incorporate meat sauce and milk cream. Let it take a few minutes and serve the moment.
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