Rack of lamb with mushroom crust

  • Time cooking time: 20-30 minutes total
  • Yield Serves 4


    2 ounces dried black trumpet or other dried mushrooms
    1 egg
    salt and black pepper to taste
    flour for dredging
    2 racks of lamb, boned and trimmed
    4 medium leeks, trimmed of hard green parts, split in half, well washed and roughly chopped
    1 tablespoon butter
    4 tablespoons extra virgin olive oil
    4 ounces fresh shiitake, trimmed and cut into chunks
    2 cloves garlic, lightly smashed
    2 sprigs thyme


    In a coffee grinder or spice grinder, grind dried mushrooms to the consistency of coffee. Set aside.
    Beat egg in a bowl, with salt and pepper. Dip lamb in flour, shaking off excess. Dip it into egg, and then into mushrooms.
    Pat mushrooms to adhere; coat lamb heavily. Refrigerate for about 1 hour or up to 4 hours.
    Cook leeks in salted boiling water. Drain, and puree with butter. Season with salt and pepper. Reserve. In a medium skillet, heat half of the oil. Saute mushrooms, garlic and thyme until mushrooms are tender.
    Preheat oven to 500 degrees. Place remaining oil in an oven-proof skillet. Heat to medium-high. Add lamb.
    Cook for 2 minutes on one side. Turn and place skillet in the oven for 5 to 6 minutes for rare, medium-rare, (125 degrees) or longer for medium. Let lamb rest for 5 minutes then cut into 3/4-inch-thick slices.
    Place a dollop of leek purée on each plate; top with portions of mushrooms. Place lamb on top.
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