Boneless lamb with a mushroom crust

Prep time : 15 mins

Cook time : 30 mins

Total time : 30 mins

Author :Vahchef

Main Ingredient : Lamb

(59 ratings)

0 reviews so far

Servings : 0 persons

Published date : November 20, 2016

Ingredients used in Boneless lamb with a mushroom crust

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.