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
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.