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Porcini-Herb Crusted Lamb
Chill:
Roast: 1 hr at 325°F
Ingredients
- 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)
Directions
1. Trim fat from meat. Set aside.
For porcini-herb crust:2. 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.
