For some time now, Rack of Lamb has been the bf’s and my “go-to” entrée when company come over for dinner. Perhaps because it’s SUPER easy to make or because it sounds “fancy” when you announce to your guests that you’ve prepared lamb, we absolutely love whipping them up. ☺
In the past we’ve prepared them in the traditional style of crushed garlic and rosemary. However, after catching one of Tyler Florence’s episodes on the Food Network, we were inspired how he used porcini mushrooms to create a crust for his Roasted Leg of Lamb. So, we decided to take a spin off of it and apply the same philosophy to a rack of lamb.
End result? DELICIOUS! The earthy tones of the porcini mushrooms pairs so well with the lamb. Instant hit! Pair it with your choice of sides (we love serving it with mushroom risotto or couscous would be tasty too!) and a deep, bold red wine and this will be your Go-To Entrée all year long!
Porcini Crusted Rack of Lamb
Serves approximately 2-3
½ Ounce Dried Porcini Mushrooms
½ Tablespoon Kosher Salt
1 Teaspoon Black Pepper
3 Tablespoons of Olive Oil
1 Frenched Rack of Lamb (Averages 8 ribs per rack)
Preheat oven to 400 degrees.
Take lamb and trim off any excess fat. Rinse under cool water and pat dry with paper towels.
In a spice grinder or small food processor, grind the porcini mushrooms into a powder consistency. Rub 1 tablespoon of olive oil over the lamb and liberally season with salt and pepper. Roll lamb in the porcini powder, gently pressing to adhere.
Heat remaining oil in a large heavy grill pan over moderately high heat. Sear the rack on each side until golden brown, about 2-3 minutes per side. Transfer rack to the oven and roast until the internal temperature reaches 145-150°F (for medium), approximately 5-7 minutes. Remove from oven and let rest for 10 minutes. Slice chops between bones and drizzle with remaining pan juices. Enjoy with side dish of choice.
13 thoughts on “This Little Lamb….”
Can’t be too “go-to” since we haven’t had it yet! Jason and I loooooove lamb… Jason makes it too, but I haven’t had it yet. Yum yum now i’m hungry. Great post!
Hey Carol! We’ll have to make it for you some time soon! 🙂 Jason got to try it last Holiday when we had the boys over for dinner. So you are long overdue! 🙂
Yum, I would love this with that mushroom risotto you were talking about!
yum! sounds delish! i’ll have to try it although every time i change up my rosemary/garlic/lemon zest recipe, my hubby says he likes the original. porcini encrusted lamb chops might be the trick to changing his palate!
I use Zatar (a middle eastern spice),garlic, a litte lemon juice and Olive oil. I do my racks on the grill. I keep moving the between the direct heat and the indirect.
Thanks for stopping in Ed 🙂 Your take on the racks sound delicious! I’ll have to bookmark “zatar” as an ingredient to try out.
i made it over new year’s eve and it was the hit! who would have thought that even my kids would love it!
Your kids have quite the refined palates 🙂
It looks great! Lamb is very tasty and I like how you combine it with roasted vegetables.
Thank You! I LOVE Roasted veggies……the caramelization that comes from it is so yummy!
I love lamb! Will try it with the porchini’s. great suggestion.
Thanks Maria! I try to incorporate some type of mushrooms at any chance I get—just love them! 🙂
Here we go again…tomorrow’s valentine’s dinner: porcini crusted rack of lamb (totally love this version w/ pesto )mushroom risotto, grilled asparagus and yes…roy’s infamous chocolate lava cake..yummmmmmy!!! thx for the recipe again…