Dried mushrooms take lamb chops to next level
By Lynda Balslev
Bay Area News Group columnist
Yes, you want dust in your pantry.
More specifically, you want dried porcini mushrooms in your pantry. Dried mushrooms keep indefinitely and can easily be reconstituted for use with pasta and risottos or added to soups and sauces. More important, you can simply blitz the heck out of them and turn them into deeply flavorful and aromatic dust.
Porcini mushroom dust is a magical condiment. It has a flavor and aroma that is earthy, smoky and umami-rich. It melds with garlic and woodsy herbs, such as rosemary and thyme, and is a secret ingredient in spice rubs and marinades.
While dried porcini mushrooms are pricey by the pound, the good news is that you don’t need a whole lot of them to make a rub. (In this recipe, you only need a half-ounce.) When mushrooms are dried, their flavor intensifies, so a little goes a long way. Other dried mushrooms, such as shiitakes, may be substituted, but aim for porcini when available. Use a spice grinder to blitz the mushrooms before mixing them with the rub ingredients to create a paste consistency. If you don’t have a spice grinder, you can use a mini food processor, with slightly coarser results.
Lynda Balslev is an award-winning writer, cookbook author, and recipe developer based in Marin. Visit TasteFood at TasteFoodblog.com.
Recipe
Lamb Chops with Porcini Crust
Active time: 20 minutes
Total time: 30 minutes
Yield: Serves 4
Ingredients
1/2 ounce dried porcini mushrooms
4 tablespoons olive oil, divided
2 garlic cloves, grated
1 tablespoon minced fresh rosemary leaves
1 teaspoon kosher sea salt
1/2 teaspoon freshly ground black pepper
8 bone-in lamb loin chops, each 4 to 6 ounces and about 1 inch thick
Directions
Finely grind the mushrooms in a spice grinder. Transfer to a small bowl. Add 3 tablespoons oil, the garlic, rosemary, salt and pepper and stir to make a paste.
Coat the lamb on all sides with the rub and let stand at room temperature for 30 minutes.
Preheat the oven to 375 degrees.
Heat 1 tablespoon oil over medium-high heat in a large ovenproof skillet. Add the lamb to the pan without overcrowding. Brown the chops on both sides, 2 to 3 minutes per side.
Transfer the skillet to the oven and cook to your desired doneness, 8 to 10 minutes for medium-rare, depending on thickness. (A meat thermometer inserted in the center should register 125 degrees to 130 degrees.)
Remove from the oven and let rest for 5 minutes before serving. (The internal temperature will increase while resting.)