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Boneless Lamb With A Mushroom Crust

Boneless lamb with a mushroom crust
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Boneless Lamb With A Mushroom Crust Recipe, How To Make Boneless Lamb With A Mushroom Crust Recipe

A striking-looking dish, especially with rare-cooked lamb. Learn the recipe of Bonless lamb with a mushroom crust by vahchef.

About Recipe

How to make Boneless lamb with a mushroom crust

(59 ratings)
0 reviews so far
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
Boneless lamb with a mushroom crust
Author : Vahchef
Main Ingredient : Lamb
Servings : 0 persons
Published date : November 20, 2016


Ingredients used in Boneless lamb with a mushroom crust
• Dried mushroom - 200 grams.
• Lamb - 2 numbers.
• Unsalted butter - 1 tablespoon.
• Black pepper powder - to taste.
• Leeks - 2 numbers.
• Egg - 1 number.
• All-purpose flour (maida) - as required.
• Fresh thyme - 2 springs.
• Olive oil - 2 tablespoons.
• Garlic - 2 cloves.
• Salt - 1 tablespoon.
• Coarse salt - to taste.
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.





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