A rub of crushed dried porcini mushrooms and finely chopped rosemary creates an umami-rich crust for lamb. I use a food processor to blitz the mushrooms before continuing to chop them by hand with the rosemary, resulting in a coarse rub. A spice grinder will create a finer crust.
Porcini and Rosemary Crusted Lamb Loin Chops
8 lamb loin chops, each about 1 inch thick
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.
10 thoughts on “Rosemary and Porcini Crusted Lamb Loin Chops”
What a great recipe, for some reason I always go the boring route with my lamb chops, and just grill them, with maybe a little rub of olive oil and a sprinkle of herbs. Sometimes not even that.
I am sure my hubby will LOVE the change of pace when I serve them these beauties… 😉
Oh my gosh, my mouth started watering the second I saw this picture! I’m a fan of porcini everything, so this sounds so yummy.
This looks divine! What an amazing recipe and set of photos too!
This is just totally not the same as tofu. Sigh. These look soooo good, Lynda. Love the crust!
I’m daydreaming about making these splendid Lamb Chops for Easter. The sides and dessert can be made ahead of the guests arrival and then what a elegant and fast main these would be!
Oh wow… I was just talking about lamb chops with my brother in law and sister in law the other day, and how much we love them, but hardly ever have them. I’m going to make these, and surprise them! Awesome post…it came just at the right time.. 🙂 Great post, wonderful recipe, lovely photos!
A fabulous combination of flavors! Those lamp chops are incredibly mouthwatering.
I love this one. Can’t get enough porcini.
Why have I never thought to blitz dried mushrooms to use them this way? You are brilliant!
Comments are closed.