Truffle Lamb Stew

Preparation:

Preparation: Heat 100 g of oil in a pan, add the lamb stew with a clove of garlic, rosemary, salt and pepper. Let it fry until the meat is golden brown on the outside, then pour a glass of dry white wine, let it evaporate, cover the pot, lower the heat and slowly bring to cooking which will take place after about twenty minutes. Crush a clove of garlic and a few capers in the mortar with two tablespoons of vinegar. Pour the sauce over the meat, cook for a few more minutes, then remove from the heat. Pound 50 g of truffles, a clove of garlic, a little oil, a few drops of lemon, salt and pepper, to prepare a truffle sauce. Place the lamb in a serving dish, sprinkle it with the truffle sauce and serve hot.