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
DOSAKAYA DRUMSTICK RASAM

Dosakaya Drumstick Rasam

Dosakaya drumstick rasam, a delicious calcium loaded rasam. The special flavor of drumsti...

MOM STYLE VEG EGG FRIED RICE

Mom Style Veg Egg Fried Rice

A great way to use up leftover rice, this quick fried rice cooks up with frozen peas, bab...

Mattar Paneer Recipe with Yellow Curry Peas and Cottage

Mattar Paneer Recipe With Yellow Curry Peas And Cottage

Matar Paneer Recipe With Yellow Curry - Peas and Cottage Cheese Curry is a popular North ...

Mint & Coriander Leaves Chicken Biryani

Mint & Coriander Leaves Chicken Biryani

Chicken Biryani flavored with mint and coriander leaves will always delight every age gro...

yam cooked with tamarind Pulusu puli

Yam Cooked With Tamarind Pulusu Puli

Yam cooked with tamarind pulusu is a nice tangy dish made with Elephant yam cooked in ta...

RAJMA RAS CHICKEN CURRY

Rajma Ras Chicken Curry

Rajma Masala is one of the best Indian recipes in North Indian cuisine. Rajma recipe or r...

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