Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 Tbsp. Salt
- 2 x Leeks
- 1 Tbsp. Unsalted butter Freshly grnd pepper
- 2 ounce Dry mushrooms such as dry black-trumpet mushrooms
- 1 lrg Egg All-purpose flour
- 2 x Lamb racks boned
- 4 Tbsp. Extra-virgin extra virgin olive oil
- 4 ounce Shiitake or possibly other mushrooms trimmed, minced
- 2 x Garlic cloves smashed
- 2 x Fresh thyme sprigs Coarse salt
Direcciones
- Trim leeks of hard green parts, split in half, wash, and roughly chop. Bring a saucepan of salted water to a boil. Add in leeks, and cook till tender, about 4 min. Drain, and transfer to a blender. Add in butter; season with salt and pepper. Puree; transfer to a hot place.
- Place dry mushrooms in a spice mill or possibly coffee grinder; grind to the consistency of coffee. Transfer to a plate. Place egg in a bowl; add in some salt and pepper, and beat lightly. Place 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. Chill up to 2 hrs.
- Heat oven to 500 degrees. Heat 2 Tbsp. extra virgin olive oil in a 10-inch skillet; add in the shiitake mushrooms, garlic, and thyme. Cook, stirring occasionally, till mushrooms are tender, about 10 min. Heat the remaining 2 Tbsp. extra virgin olive oil in an ovenproof skillet set over medium-high heat for 1 minute. Add in the lamb; cook 2 min on one side, then turn. Place the skillet in the oven for 3 to 4 min 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.
- Makes 4 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 4 servings | |
| Calories 193 | |
| Calories from Fat 158 | 82% |
| Total Fat 17.82g | 22% |
| Saturated Fat 4.09g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 1768mg | 74% |
| Potassium 194mg | 6% |
| Total Carbs 5.93g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.19g | 1% |
| Protein 3.36g | 5% |
