Lamb with truffles is a simple to prepare but very tasty second course that is served at the traditional Easter lunch. To add even more flavour to the meat, you can let it marinate overnight in the fridge with minced garlic, rosemary, bay leaves and ground pepper. We recommend preparing this dish with fresh black truffles from Norcia.

Knife the lamb meat, making a stew. Heat the oil in a large frying pan with two cloves of garlic and the rosemary and add the meat. Brown the meat for a few minutes until golden brown and deglaze with a glass of white wine. Let all the liquid evaporate, cover the pot and let it cook for about an hour, adding water or stock if necessary.

Now remove the lid and leave for another 20 minutes or until the cooking liquid has evaporated. The meat should be tender and well browned. At the end of the cooking time, add grated or flaked black truffle.