Crushed dried porcini mushrooms tossed together with finely chopped rosemary create an umami-rich crust for meat. This is a method I often use with beef. Then a good friend told me about a similar recipe she loves with lamb. So I had to try – especially since spring is the season for lamb.
I used a food processor to blitz the mushrooms before continuing to chop them by hand with the rosemary, resulting in a coarser rub. A spice grinder will create a finer crust.
Porcini and Rosemary Crusted Lamb Loin Chops
This recipe is also delicious prepared on the grill. Makes 8.
3 tablespoons olive oil, divided
1 large garlic clove, minced
Sea salt
Freshly ground black pepper
8 lamb loin chops
1/4 cup finely ground dried porcini mushrooms
1 tablespoon finely chopped rosemary leaves
Combine 2 tablespoons oil and garlic in a bowl. Smear over both sides of the lamb. Sprinkle with salt and black pepper. Refrigerate 1-2 hours. Combine mushrooms and rosemary in a small bowl. Remove lamb from refrigerator. Coat both sides of lamb with mushrooms. Let sit at room temperature, 30 minutes.
Preheat oven to 375 F. (190 C.) Heat 1 tablespoon oil in a large skillet. Add lamb without overcrowding. Cook until brown on both sides, turning once, 3-4 minutes per side. Transfer skillet to oven. Bake until cooked to desired doneness, 10 – 15 minutes for medium-rare. Remove from oven, tent with foil and let rest 15 minutes before serving.
If you like this, you might enjoy these TasteFood recipes:
Mint and Feta Stuffed Leg of Lamb with Balsamic Blood Orange Sauce
Lamb Kefta and Vegetable Couscous
Grilled Steak with Rosemary, Shiitakes and Garlic Scapes
or these recipes from the food blogs:
Marinated Lamb Loin Chops from Cooking with Amy
Pulled Lamb Sandwich from Guilty Kitchen
Lamb Green Chili from No Recipes
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This is a wonderful idea, to used dried mushrooms for a crust with beef or lamb – I’m trying this the next time we splurge on red meat. I wonder if this would work with boneless chicken breasts – seriously…
Give it a try and let me know, Liz. I think the strength of the dried mushrooms lends itself better to red meat.
Fantastic recipe, I am definitely going to try this… I once made a coating for pork tenderloin using dried mushrooms and coffee beans, it turned out quite delicious.
But this combo of lamb chops, porcini, and rosemary must be out of this world…
Loved the photos too…
I’ve tried coffee beans and mushrooms, but never together!
Oohhh….I’ve used porcini powder as a coating for scallops before, but like your idea of larger chunks to be used as a coating for red meat. I can taste this one already, and am LOVING it! – S
Love the idea of scallops, Steve.
This looks amazing! Do u have an index for saved recipes?
Thanks for your comment! Unfortunately, there is no index for your saved recipes (yet) – only the general index in the center column.
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I was looking for a lamb recipe for Easter. This one sounds good!
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What ingredient gives it umami?
Jim
The porcini mushrooms.
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