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    You are in: Home / Recipes / Porcini Crusted Lamb With Rosemary-Garlic Emulsion Recipe
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    Porcini Crusted Lamb With Rosemary-Garlic Emulsion

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    Epi Curious's Note:

    Williams Sonoma

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    Serves: 6


    Units: US | Metric


    1. 1
      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.
    2. 2
      Season the racks of lamb with salt and pepper. Let stand at room temperature for 1 hour.
    3. 3
      Preheat an oven to 375ºF.
    4. 4
      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.
    5. 5
      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.
    6. 6
Meanwhile, in a blender, combine the 3/4 cup olive oil, the garlic, vinegar, the 1 teaspoons 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.
    7. 7
      Carve the racks into individual chops and arrange on a warmed platter. Pass the sauce alongside.

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    Nutritional Facts for Porcini Crusted Lamb With Rosemary-Garlic Emulsion

    Serving Size: 1 (86 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 425.6
    Calories from Fat 309
    Total Fat 34.3 g
    Saturated Fat 5.5 g
    Cholesterol 3.2 mg
    Sodium 571.9 mg
    Total Carbohydrate 24.6 g
    Dietary Fiber 2.5 g
    Sugars 2.8 g
    Protein 6.2 g

    The following items or measurements are not included:

    racks of lamb

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