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

More from this source
Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
816
FAT
216%
CHOL
112%
SOD
130%

Comments

Add a comment

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

You might also like

Fabio Viviani’s “Fall Off The Bone” Lamb Shank
Cristina Ferrare
Catalonian Fire Roasted Lamb Rack
Wolfgang Puck
Lamb T-Bones With Salsa Verde Recipe
Food Republic
Lamb Chops In Fenugreek Cream Curry
Foodess
Slow-Roast, Fast-Prep Leg Of Lamb Recipe
Food Republic
Braised Veal Shank With Honey, Artichokes And S...
Food Republic
Sunday Leg Of Lamb
Food52
Grilled Lamb T-Bones With Smashed Potatoes And...
Tyler Florence
Roast Lamb With Wild Garlic Pesto And Lettuce A...
Donal Skehan
Peposo Peppered Lamb Stew
La Tavola Marche