Boneless Lamb With Mushroom Crust And Leek Puree

Churches whose spiritual and historical roots are in the Reformation period of the sixteenth century have edifices for worship that are simple and seemingly empty. Apart from pulpit, pews, a baptismal font or baptistry, and a communion table, the building is empty. True, but on the pulpit in full view of any worshiper is the open Bible. The people worship God by receiving and responding to the proclamation of the Word. They worship not the Word but God who is addressing them through the Scriptures.

Simon Kistemaker

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats			4	Servings

INGREDIENTS

1	T	Salt
2		Leeks
1	T	Unsalted butter
		Freshly ground pepper
2	oz	Dried mushrooms such as
		dried
		Black-trumpet mushrooms
1		Egg
		All-purpose flour
2		Lamb racks, boned
4	T	Extra-virgin olive oil
4	oz	Shiitake or other mushrooms
		trimmed chopped
2		Garlic cloves, smashed
2		Fresh thyme sprigs
		Coarse salt

INSTRUCTIONS

Trim leeks of hard green parts, split in half, wash, and roughly chop.
Bring a saucepan of salted water to a boil. Add leeks, and cook until
tender, about 4 minutes. Drain, and transfer to a blender. Add butter;
season with salt and pepper. Puree; transfer to a warm place. Place
dried mushrooms in a spice mill or coffee grinder; grind to the
consistency of coffee. Transfer to a plate. Place egg in a bowl; add
some salt and pepper, and beat lightly. Place flour on a plate. Dip
lamb very lightly in flour; shake off excess. Dip into egg, then into
mushrooms. Pat mushrooms to adhere so they coat the lamb heavily.
Refrigerate up to 2 hours. Heat oven to 500 degrees. Heat 2
tablespoons olive oil in a 10-inch skillet; add the shiitake
mushrooms, garlic, and thyme. Cook, stirring occasionally, until
mushrooms are tender, about 10 minutes. Heat the remaining 2
tablespoons olive oil in an ovenproof skillet set over medium-high
heat for 1 minute. Add the lamb; cook 2 minutes on one side, then
turn. Place the skillet in the oven for 3 to 4 minutes for rare meat,
a little longer for more well-done. Let the lamb rest 1 minute, then
cut it into 1/2-inch-thick slices. Place a dollop of leek puree on
each plate, top with a portion of mushrooms, then place the lamb on
top. Sprinkle with a little coarse salt, and serve. Makes 4 servings.
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe
adapted from "Jean-Georges: Cooking at Home with a Four-Star Chef" by
Jean-Georges Vongerichten and Mark Bittman (Broadway Books, $34)
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com  Recipe
by: Martha Stewart  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 469 Calories From Fat: 47 Total Fat: 5.4g Cholesterol: 54.1mg Sodium: 1851.1mg Potassium: 789.7mg Carbohydrates: 94.8g Fiber: 7.3g Sugar: 8.5g Protein: 13.9g