Porcini-Herb Crusted Lamb | Midwest Living

Porcini-Herb Crusted Lamb

Porcini-Herb Crusted Lamb

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  • Makes: 4 servings
  • Prep 25 mins
  • Chill
  • Roast 1 hr

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

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