RECIPES Boneless Lamb Loin with Mushroom Crust Email this recipe Total Time: overnight marinating, 30 minutes hands-on Servings: 4 • 2 leeks, trimmed of hard green parts, split in half, well washed and roughly chopped. • 1 tablespoon unsalted butter coarse sea salt and freshly ground pepper to taste. • 2 ounces dried black trumpet or other dried mushrooms. • 1 egg, beaten with a little salt and pepper. Flour for dredging • 2 Loins of AMERICAN Lamb, boned • 4 tablespoons extra-virgin olive oil • 4 ounces morels, take or other mushrooms, trimmed and cut into chunks. • 2 garlic cloves, lightly smashed • 2 thyme sprigs Directions Cook the leeks in boiling salted water until tender, about four minutes. Drain and transfer them to a blender with butter and salt and pepper to taste. Purée and keep warm. Put the dried mushroom in a spice or coffee grinder and grind to the consistency of coffee. Put them on a plate. Beat the egg in a bowl and put the flour on a plate. Dip the lamb very light in the flour, shaking off excess flour, then dip the lamb in the egg, then into the mushrooms. Pat the mushroom to adhere; you want to coat the lamb heavily. Refrigerate up to two hours, if time allows. Preheat the oven to 500º. Heat two tablespoons of olive oil in a 10-inch skillet and add the morels, garlic and thyme. Cook, stirring occasionally, until the mushrooms are crispy (about 20 minutes). Meanwhile, put the remaining two tablespoons of oil in an ovenproof skillet and turn the heat to medium high. A minute later, add the lamb; cook for two minutes on one side, then turn over the lamb and put the skillet in the oven for three to four minutes for rare meat, a little longer if you like it more done. Let the lamb rest for a minute, then cut it into half-inch slices. Put a dollop of leek purée on each plate, top with a portion of mushroom, the put the lamb on top. Sprinkle with salt and serve. Lamb Recipes Legs | Racks | Loins | Shoulder Roasts | Variety | Marinades Veal Recipes Variety