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Bonless lamb with a mushroom crust

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Bonless lamb with a mushroom crust

	4.0 Stars based on 126 Reviews
Author : hasini9...	Published On : Sep 21, 2007
Preparation Time: 7 min	Recipe Type : Veg-Main
Cooking Time : 25 min	Standing Time : 5-8 mins
Yield : 4 (4 servings)	Ingredient : Mushroom

Description : Bonless Lamb With A Mushroom Crust Recipe made easy, learn how to make Bonless lamb with a mushroom crust Recipes at home.

Recipe of Bonless lamb with a mushroom crust
Ingredient Name	Unit	Quantity

All-purpose flour, for dredging
Coarse salt	to taste
dried shitake	ounces	2
egg	large	1
extra-virgin olive oil	tbsp	2
fresh thyme	springs	2
garlic, lightly smashed	clove	2
ground pepper	to taste
leeks	number	2
racks of lamb, boned	number	2
salt	tbsp	1
shitake or other mushrooms	ounces	4
trimmed of hard green parts, split in half, washed, and roughly chopped
unsalted butter	tbsp	1
Directions \| How to make Bonless Lamb With A Mushroom Crust

1. Bring a saucepan of salted water to a boil, Add leeks, and cook until tender, about 4 minutes. Drain, and transfer to a blender. Add butter; season with salt and pepper, and puree. Transfer to a warm place. 2. Place dried mushrooms in a spice mill or coffee grinder; grind to the consistency of coffee. Transfer to a plate. 3. Place egg in a bowl; add some salt and pepper, and beat lightly. Place flour on a plate. Dip lamb very lightly in flour; shake off excess. Dip into egg, then into mushrooms. Pat mushrooms to adhere so they coat the lamb heavily. Refrigerate up to 2 hours. 4. Heat oven to 500°. Heat 2 tablespoons olive oil in a 10-inch skillet; add the shiitake mushrooms, garlic, and thyme. Cook, stirring occasionally, until mushrooms are tender, about 10 minutes. 5. Heat the remaining 2 tablespoons olive oil in an ovenproof skillet set over medium-high heat for 1 minute. Add the lamb; cook 2 minutes on one side, then turn. Place the skillet in the oven for 3 to 4 minutes for rare meat, a little longer for more well-done. 6. Let the lamb rest 1 minute, then cut it into 1/2-inch-thick slices. Place a dollop of leek purée on each plate, top with a portion of mushrooms, then place the lamb on top. Sprinkle with a little coarse salt, and serve.

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Some videos may differ from the above recipe but will give you good idea on how to follow the recipe.

Bonless Lamb With A Mushroom Crust

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