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Jean-Georges's Boneless Lamb With Mushroom Crust And Leek Puree

Nutrition per serving    (USDA % daily values)
CAL
816
FAT
216%
CHOL
112%
SOD
130%

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Ingredients for 4 servings

1 tablespoon salt

2 leeks, trimmed of hard green parts, split in half, washed, and roughly chopped

1 tablespoon unsalted butter

Freshly ground pepper

2 ounces dried black-trumpet mushrooms, or other dried mushrooms

1 large egg

All-purpose flour, for dredging

2 racks of lamb, boned

4 tablespoons extra-virgin olive oil

4 ounces shiitake mushrooms, or other mushrooms, trimmed and cut into chunks

2 cloves garlic, lightly smashed

2 sprigs fresh thyme

Coarse salt

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