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![Apart from certain attempts at mycorrhization - symbiosis between a fungus and tree roots, in this case employing black truffles in Santiago de la Espada, in the North of the Natural Park - as an ingredient, the truffle remains exotic, despite the fact that this mountainous area seemingly provides a perfect habitat for this fungus. The lamb loins can also be prepared in a similar fashion with boletus edulis [porcino], an edible mushroom found in the pine forests of the Sierra in autumn. Whether served with mushrooms or truffles, it is the perfect way of enjoying organically bred Segura lamb.](/documents/303680/332902/cordero.png/fc289232-36a1-ad44-dbdd-9e6aacfa22fd?version=1.0&t=1581602023144&download=true)
Lamb loins with truffle
Recipe
Ingredients
- 4 organic lamb loins (boneless lamb chops, formed into rolls and wrapped in bacon strips)
- A half glass of Malaga wine
- 10 g white wild truffles
- 4 spoons of gravy
- 4 spoons of cream
- Extra virgin olive oil
- Salt and pepper
![Apart from certain attempts at mycorrhization - symbiosis between a fungus and tree roots, in this case employing black truffles in Santiago de la Espada, in the North of the Natural Park - as an ingredient, the truffle remains exotic, despite the fact that this mountainous area seemingly provides a perfect habitat for this fungus. The lamb loins can also be prepared in a similar fashion with boletus edulis [porcino], an edible mushroom found in the pine forests of the Sierra in autumn. Whether served with mushrooms or truffles, it is the perfect way of enjoying organically bred Segura lamb.](/documents/303680/332902/cordero.png/fc289232-36a1-ad44-dbdd-9e6aacfa22fd?t=1581602023144)
Preparation
Add two spoons of oil and brown the loins on both sides. Add the sliced truffle and a half glass of Malaga wine. Reduce and add the gravy and cream. Allow to reduce for a few minutes and serve straight away.
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