Lamb with mushroom and fresh truffle
Preparing lamb on the Big Green Egg? Be inspired by this delicious rack of lamb with mushroom and fresh truffle recipe by Master Chef René Brienen!
Ingredients
- 1 small celeriac
- 8-12 cloves of garlic
- barbecue oil
- 1 lambs shoulder
- 50 g fresh herbs such as thyme, rosemary and marjoram
- 1 lambs rack
- 1 lambs fillet or lamb tenderloin
- 400 g mixed mushrooms such as shiitake, chanterelles and (chestnut) mushrooms
- 1 fresh truffle
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