April 14, 2023

Porcini Crusted American Lamb Chop Salad

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Servings

8

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

  • 2 American Lamb racks
  • Kosher salt and freshly ground black pepper, to taste
  • Wildflower honey, as needed 

Crust:

  • 2 cups dried porcini mushrooms
  • 2 cups toasted Panko bread crumbs
  • 1/2 pound fried sage and basil 

Seasonal Pickled Vegetables:

  • 2 watermelon radishes
  • 1/2 pound sunchokes
  • 2 medium golden beets
  • 2 cups pickling liquid 

Confit Wild Mushrooms:

  • 1/2 pound seasonal wild mushrooms
  • Fresh thyme, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • Garlic, to taste
  • Extra virgin olive oil, as needed 

Rosemary-Mint Balsamic Reduction:

  • 1/4 pound rosemary
  • 1/4 pound mint
  • 1 quart white balsamic vinegar
  • 1 cup wildflower honey 
  • 1 pound baby arugula
  • 1 pound baby kale

Directions

For the Porcini Crust:  In a food processor, combine mushrooms, bread crumbs, sage and basil. 

Prep and clean lamb racks.  Season racks with salt and pepper; sear in a hot cast iron pan on all sides until crusty.  Remove from pan; brush with honey, then coat with Porcini Crust.  Bake at 375°F to finish cooking to desired temperature.  Remove from oven; let rest for 15 minutes.  Slice double chops for each plate. 

For the Seasoned Pickled Vegetables:  Clean and peel radishes, sunchokes and beets.  Thinly slice in a mandolin; submerge in warmed pickling liquid.  Let cool; reserve until plating. 

For the Confit Wild Mushrooms:  Clean and prep mushrooms.  Using a sous vide technique, season mushrooms with thyme, salt, pepper, garlic and oil.  Cook at 185°F for 30 minutes.  Once cooked, cool in an ice bath; reserve until plating. 

For Rosemary-Mint Balsamic Reduction:  In a small saucepan, combine rosemary, mint, vinegar and honey; reduce over medium-low heat until syrupy, about 30 to 45 minutes.  Once mix coats the back of a spoon, remove from heat and let cool to room temperature. 

To serve:  In a large bowl, toss arugula, kale and Seasoned Pickled Vegetables in a small amount of Rosemary-Mint Balsamic Reduction, oil, salt and pepper.  Plate and serve with lamb chops and drizzle of Rosemary-Mint Balsamic Reduction.

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Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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