Boneless Lamb With Mushroom Crust And Leek Puree
Serves: 3
Rowena Kautzer
1 January 1970
Based on User reviews:
46
Spice
35
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Bring a saucepan of salted water to a boil, Add leeks, and cook until tender, about 4 minutes
2
Drain, and transfer to a blender
3
Add butter and season with salt and pepper
4
Puree; transfer to a warm place
5
Place dried mushrooms in a spice mill or coffee grinder; grind to the consistency of coffee
6
Transfer to a plate
7
Place egg in a bowl; add some salt and pepper, and beat lightly
8
Place flour on a plate
9
Dip lamb very lightly in flour; shake off excess
10
Dip into egg, then into mushrooms
11
Pat mushrooms to adhere so they coat the lamb heavily
12
Refrigerate up to 2 hours
13
Heat oven to 500 degrees F
14
Heat 2 tablespoons olive oil in a 10-inch skillet; add the shiitake mushrooms, garlic, and thyme
15
Cook, stirring occasionally, until mushrooms are tender, about 10 minutes
16
Heat the remaining 2 tablespoons olive oil in an ovenproof skillet set over medium-high heat for 1 minute
17
Add the lamb; cook 2 minutes on one side, and then turn over
18
Place the skillet in the oven for 3 to 4 minutes for rare meat, or a little longer for more well done
19
Let the lamb rest 1 minute, then cut it into 1/2-inch-thick slices
20
Place a dollop of leek puree on each plate, top with a portion of mushrooms, and then place the lamb on top
21
Sprinkle with a little coarse salt, and serve