Ingredients
One 8 oz boneless Lamb Loin, all silver skin trimmed
1 tbps Olive oil
1 tsp freshly ground Black Pepper
1 1/2 tsp fine Sea salt
8 slices ¼” thin sliced baguette
8 oz Sabatino Truffle Aioli
1 tbps Sabatino’s White Truffle oil
¼ cup of microgreens for garnish
Top with Sabatino Fresh Truffles
1 tbps Olive oil
1 tsp freshly ground Black Pepper
1 1/2 tsp fine Sea salt
8 slices ¼” thin sliced baguette
8 oz Sabatino Truffle Aioli
1 tbps Sabatino’s White Truffle oil
¼ cup of microgreens for garnish
Top with Sabatino Fresh Truffles
Method
- Drizzle 2 teaspoons of Sabatino’s Truffle infused oil on all sides of lamb and sprinkle with salt and black pepper. Set lamb loin aside
- When the lamb loin is ready to cook, heat olive oil in a medium skillet over medium-high heat. Place seasoned lamb in skillet, and sear about 2-3 minutes on each side or until center internal temperature has reached 125°F, about 4-6 minutes. Transfer cooked lamb to a cutting board, cover and allow to rest for 10 minutes. Cut into thin slices
- Season sliced baguette with a drizzle of olive oil and season with salt and pepper, place under a broiler and toast until golden brown
- Mix mayonnaise and Truffle oil together to form a smooth sauce and transfer to a squeeze bottle with a small tip
- To serve; Layout toasted slices of baguette on a platter and spread a thin layer of Truffle aioli over the entire crostini, top with thinly sliced lamb and finish by drizzling with Truffle aioli and garnish with micro greens
Shop the Recipe
Read More
Duck Liver & Truffle Fegatini By Chef Sharon Damante
From our Sabatino x Chefs Roll recipe competition. Recipe by Chef Sharon Damante
Read more
Umbrian Pork & Sabatino Truffle Ragù with Pappardelle by Chef Joseph Antosiak
From our Sabatino x Chefs Roll recipe competition. Recipe by Chef Joseph Antosiak.Chefs Notes This dish thrives on restraint—truffle supports the pork, never dominates it. Each element delivers co...
Read more
White Cake with White Truffle Cashew Crumble
From our Sabatino x Chefs Roll recipe competition. Recipe by Chef Travis Hall.
Read more