Rack of Quercy Free-Range Lamb in a Porcini Mushroom Crust Recipe

Ingredients:

• 1 1/2 to 2 lbs. Quercy free-range lamb rack, trimmed and frenched
• 1 oz. dried porcini mushrooms
• 3 tbsp. butter
• 3 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1 tsp. dried thyme
• Salt and freshly ground black pepper to taste
• 2 tbsp. olive oil
• 1/2 cup chicken stock

Instructions:

1. Preheat the oven to 375°F.
2. Soak porcini mushrooms in hot water for 15 minutes, then drain and chop.
3. Melt 2 tablespoons of butter in a pan, then add garlic and cook for 1 minute.
4. Add chopped porcini mushrooms, thyme, breadcrumbs, salt, and freshly ground black pepper and cook until the mixture is golden brown and fragrant. Remove from heat and let cool.
5. In a roasting pan, rub the lamb with olive oil and season with salt and black pepper. Sear lamb on all sides in a hot pan.
6. Brush the lamb rack with Dijon mustard and press the mushroom mixture into the lamb, packing it tightly onto the fatty side of the rack.
7. Cook in the oven for 20-25 minutes for medium-rare or longer if desired. Allow the lamb to rest for 10 minutes before carving.
8. Meanwhile, make a jus by deglazing the pan with chicken stock. Add 1 tablespoon of butter and whisk until the sauce has thickened.
9. Slice the lamb rack and serve with the jus.

Verdict:

This dish is a wonderful and flavorful way to prepare a rack of lamb. The porcini mushroom crust adds a delicious earthy flavor to the tender lamb meat. The jus is the perfect complement to the dish and brings everything together nicely.

Serving Suggestions:

For a complete meal, try serving the lamb with roasted potatoes or a vegetable side dish. A glass of red wine also pairs well with the dish.