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Rack of lamb with mushroom crust | wefacecook.com Rack of lamb with mushroom crust | wefacecook.com
Recipe

RACK OF LAMB WITH MUSHROOM CRUST

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 30 minutes
Totaltime: 50 minutes

Ingredients

  • 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

Preparation

  • 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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