Bolognami's Paschal Lamb Chops

This recipe for Lamb Chops with Truffle and Aromatic Battuto by Bolognami is a reinterpretation of some traditional recipes from the Umbrian-Marche Apennines, where both lamb and truffle are staples, having always been readily available to everyone. Consequently, they hold a significant place in the culinary history of that area of Umbria, even more so during the Easter period when, by tradition, they are cooked in every family.


Recipe Lamb Chops with Truffle and Aromatic Battuto by Bolognami

The mix of flavors released by the Cinta Senese Lard combined with all the aromas of the Battuto is a true delight for the taste buds. What is Battuto? An ancient Umbrian tradition, this method of flavoring various dishes, consistently used in our families, involves chopping together with a heavy knife portions of lard or pancetta and related aromatics (garlic; rosemary; sage; bay leaf; wild fennel...and other ingredients depending on the recipe). This type of chopping is perfect with Lamb, and the final touch of Ground and Sliced Truffle makes this recipe a truly easy-to-prepare delicacy. Never forget that the perfect success of a recipe is mainly due to the ingredients used, where even the wine has a fundamental importance, as, once the alcoholic part has evaporated, its perfumes and aromas remain in the dish, enhancing it.

Ingredients

  • Whole Rack or Lamb Chops
  • Aromatized Cinta Senese D.O.P. Lard Bolognami
  • Ground Summer Truffle Bolognami
  • Sliced Summer Truffle Bolognami
  • Santa Margherita Bologami Extra Virgin Olive Oil
  • Garlic
  • Rosemary
  • Thyme
  • Wild Fennel
  • Lemon Zest
  • Grechetto dei Colli Martani Terre de la Custodia White Wine
  • Salt to taste
  • Black Pepper to taste
  • Meat or Vegetable Broth
  • Pre-cooked Taragna Polenta
  • Butter

Preparation

Start with the Battuto of Cinta Senese D.O.P. Lard Bolognami, two nice generous slices with the addition of garlic, rosemary, thyme, wild fennel, and a little lemon zest. After chopping everything with a knife, place it in a saucepan with the Santa Margherita Bologami Extra Virgin Olive Oil, and begin to meld everything together over low heat. Take our Lamb Rack and cut all our chops. When our base is well browned, add a little vegetable or meat broth to prevent it from burning too much. Gradually add the chops and brown them well on both sides over high heat. After that, deglaze with the Grechetto dei Colli Martani Terre de la Custodia White Wine; once the alcoholic part has evaporated, season with salt and pepper and continue cooking with the broth as needed, turning the chops occasionally to prevent them from burning. In the meantime, bring water to a boil, add one or two teaspoons of coarse salt to taste, and pour in the Pre-cooked Taragna Polenta. As soon as it has absorbed the water, add a small amount of butter and use it as a bed for our Chops. Once the cooking is finished, remove from the heat and add the Ground Summer Truffle Bolognami, allowing it to blend with the sauce and the chops. Plate with the polenta base and the chops placed on top, adding a few slices of Summer Truffle Bolognami. A specialty for true connoisseurs. Enjoy your meal!