Porcini-Crusted Lamb Chops With Rosemary-Garlic Emulsion
Tender rack of lamb coated in a savory porcini breadcrumb crust, perfectly seared and roasted to juicy perfection. The aromatic herb sauce adds a burst of flavor to each tender chop, making this dish a delightful centerpiece for any special occasion meal.
— Constant Cookbook
Ingredients
- 1 oz. dried porcini mushrooms
- 1 1/2 cups fresh bread crumbs
- 1/3 cup grated Parmigiano-Reggiano cheese
- 1 Tbs. chopped fresh flat-leaf parsley
- Kosher salt, to taste, plus 1 tsp.
- Freshly ground pepper, to taste
- 2 racks of lamb, each with 8 ribs, about 2 1/2 lb. total, Frenched
- 3/4 cup plus 2 Tbs. olive oil
- 1 garlic clove
- 1 Tbs. red wine vinegar
- 1 cup fresh flat-leaf parsley leaves
- 1/2 cup fresh mint leaves
- 1/3 cup fresh rosemary leaves
Instructions
- In a blender, process the dried porcini mushrooms into a fine powder. Transfer 3 Tbs. of the porcini powder to a bowl (reserve the rest for another use). Add the bread crumbs, cheese and chopped parsley to the bowl, and season with salt and pepper.
- Season the racks of lamb with salt and pepper. Let stand at room temperature for 1 hour.
- Preheat an oven to 375ºF.
- Drizzle each rack of lamb with 1 Tbs. of the olive oil, rubbing it evenly over the meat. Coat the lamb with the bread crumb mixture, pressing so it adheres.
- Heat an 11-inch nonstick grill pan over medium-high heat. When the pan is just smoking, lightly spray with nonstick cooking spray. Add the racks of lamb and sear, turning once, until well browned, 1 to 2 minutes per side. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the thickest part of the racks, away from the bone, registers 130ºF for medium-rare, 20 to 25 minutes, or until done to your liking. Transfer the racks to a carving board, cover loosely with aluminum foil and let rest for 15 minutes.
- 
Meanwhile, in a blender, combine the 3/4 cup olive oil, the garlic, vinegar, the 1 tsp. salt and pepper, to taste. Blend on high until well combined, about 1 minute. Add the parsley, mint and rosemary leaves and pulse, scraping down the sides of the blender occasionally, until the herbs are chopped. Pulse less for a chunkier consistency and more for a smoother consistency.
- Carve the racks into individual chops and arrange on a warmed platter. Pass the sauce alongside. Serves 6.
Yield
Serves 6.
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