Porcini and Rosemary Crusted Lamb Loin Chops

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.

8 lamb loin chops, each about 1 inch thick
Sea salt
Freshly ground black pepper
3 tablespoons olive oil, divided
1 large garlic clove, minced
1/4 cup finely ground dried porcini mushrooms
1 tablespoon finely chopped rosemary leaves

Season the lamb with salt and pepper. Combine 2 tablespoons oil and the garlic in a bowl and smear all over the lamb. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Thirty minutes before roasting, remove the lamb from the refrigerator. Combine the mushrooms and rosemary in a small bowl. Coat both sides of the lamb with the rub and let stand at room temperature for 30 minutes.
Preheat the oven to 375°F (190°C). Heat 1 tablespoon oil over medium-high heat in a large ovenproof skillet. Add the lamb to the pan without overcrowding. Cook until brown on both sides, 3 to 4 minutes per side. Transfer the skillet to oven. Bake until cooked to your desired doneness, about 10 minutes for medium-rare. Remove from the oven, tent with foil, and let rest 15 minutes before serving


16 thoughts on “Porcini and Rosemary Crusted Lamb Loin Chops

  1. 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…

  2. 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…

  3. 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

    1. Thanks for your comment! Unfortunately, there is no index for your saved recipes (yet) – only the general index in the center column.

  4. Pingback: How Cook Lamb Loin

Comments are closed.