Shiitake Crusted Lamb Chop
Makes 4 servings
12 lamb chops
Extra virgin olive oil
Salt and freshly ground pepper, to taste
1/4 cup dried, sliced porcini mushrooms
2 leaves fresh basil, torn
1/2 cup cubed crusty bread
1. Brush lamb ribs with olive oil and season both sides to taste with salt and pepper.
2. Combine mushrooms, basil and bread in a food processor and pulse until very fine crumbs are made. Move crumbs to a plate and press lamb ribs into them, covering both sides.
3. Arrange lamb on a plate, cover, and let rest for at least 30 minutes or refrigerate up to 8 hours.
4. When ready to cook, heat oil in a skillet over medium-high heat until hot. Place lamb in skillet and cook 5 to 6 minutes per side for medium rare lamb. Let cool slightly before serving.