Porcini-Herb Crusted Lamb | Midwest Living

Porcini-Herb Crusted Lamb

Porcini-Herb Crusted Lamb

Login to rate this recipe.
  • Makes: 4 servings
  • Prep 25 mins
  • Chill
  • Roast 1 hr

Login to save this recipe

This special-occasion dish takes extra time to prepare. Make the lamb early so the rub has time to fill the meat with flavor.


  • 2 6-rib lamb rib roasts (2 to 2 1/2 pounds each), with or without backbone
  • 1 ounce dried porcini mushrooms, rinsed and drained
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
  • 2 tablespoons Worcestershire sauce
  • 3 large shallots
  • 4 garlic cloves
  • 2 tablespoons snipped fresh thyme
  • 2 tablespoons snipped fresh rosemary
  • Fresh rosemary sprigs (optional)
  • Chopped chives (optional)


  1. Trim fat from meat. Set aside.
  2. For porcini-herb crust: In a food processor bowl with metal blade, combine dried mushrooms, salt, and black pepper. Cover; process mushrooms to a powder. Add oil, Worcestershire sauce, shallots, and garlic. Cover; process mixture until pureed. Stir in thyme and 2 tablespoons rosemary. Using your fingers, gently press the porcini-herb mixture onto all meaty sides of lamb. Place lamb in a shallow dish. Cover; refrigerate for several hours or overnight.
  3. Remove lamb from refrigerator. Place lamb, meaty side up, on a rack in a shallow roasting pan. Roast in a 325 degree F oven until instant-read thermometer inserted in a meaty portion of lamb registers 140 degree F for medium-rare (1 to 1-1/4 hours). Transfer lamb to a cutting board. Cover loosely with foil; let stand 15 minutes before carving. (The meat's temperature will rise 5 degree F during standing.)
  4. To carve lamb, cut into chops by slicing between rib bones.
  5. To serve, evenly divide the White Bean Ragout in 4 shallow soup plates. Arrange the chops around the piles of beans. Garnish each serving with rosemary sprigs and chopped chives, if you like.

Nutrition Facts

(Porcini-Herb Crusted Lamb)

Servings Per Recipe 4, fiber (g) 1, sat. fat (g) 5, sodium (mg) 623, Fat, total (g) 22, chol. (mg) 64, calcium (mg) 50, iron (mg) 3, vit. A (IU) 340, vit. C (mg) 6, cal. (kcal) 328, pro. (g) 21, carb. (g) 12

Add Your Comment