vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Boneless Lamb With A Mushroom Crust

Boneless lamb with a mushroom crust
VALACHI USAL

Valachi Usal

Valachi usal is a curry prepared with the “Val” pulses or more generally known as the Bro...

Bitter Gourd Egg Fry

Bitter Gourd Egg Fry

A perfect protein-packed recipe with the added goodness of bitter gourd....

QUBOOLI LENTIL BIRYANI

Qubooli Lentil Biryani

Qubooli Biryani is an awesome and exotic dish prepared delicately with fragrant basmati r...

BUTTER CHICKEN ROAST

Butter Chicken Roast

A simple yet mouth-watering and delicious Butter Chicken roast that is marinated in spice...

Curry Leaf Powder

Curry Leaf Powder

Curry leaves has a unique aroma & taste and has a lot of medicinal properties. It is ver...

STUFFED OKRA BHARWAN BHINDI

Stuffed Okra Bharwan Bhindi

Bharwan Bhindi is a spicy delicious filling which is filled in the slit bhindis makes for...

Boneless Lamb With A Mushroom Crust Recipe, How To Make Boneless Lamb With A Mushroom Crust Recipe

A striking-looking dish, especially with rare-cooked lamb. Learn the recipe of Bonless lamb with a mushroom crust by vahchef.

About Recipe

How to make Boneless lamb with a mushroom crust

(59 ratings)
0 reviews so far
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
Boneless lamb with a mushroom crust
Author : Vahchef
Main Ingredient : Lamb
Servings : 0 persons
Published date : November 20, 2016


Ingredients used in Boneless lamb with a mushroom crust
• Dried mushroom - 200 grams.
• Lamb - 2 numbers.
• Unsalted butter - 1 tablespoon.
• Black pepper powder - to taste.
• Leeks - 2 numbers.
• Egg - 1 number.
• All-purpose flour (maida) - as required.
• Fresh thyme - 2 springs.
• Olive oil - 2 tablespoons.
• Garlic - 2 cloves.
• Salt - 1 tablespoon.
• Coarse salt - to taste.
Method:
  • 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.
  • Place dried mushrooms in a mixie jar, grind to the consistency of coffee. Transfer to a plate.
  • Place egg in a bowl; add some salt and pepper, and beat lightly.
  • Put 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.
  • Heat oven to 500deg.
  • Heat 2 tablespoons olive oil in a pan, add the mushrooms, garlic, and thyme. Cook, stirring occasionally,
    until mushrooms are tender, about 10 minutes.
  • 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.
  • Let the lamb rest 1 minute, then cut it into 1/2-inch-thick slices. Place a dollop of leek puree on each plate, top with a portion of mushrooms, then place the lamb on top.
  • Sprinkle with a little coarse salt, and serve.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter