Tuesday, August 30, 2011

Lamb with Black Trumpets


Lamb with Black Trumpets


6 oz. lamb loin trimmed and cleaned 1 cup flour

2 oz. dried black trumpets 2 eggs beaten

Leave black trumpet mushrooms on a sheet pan for 6-8 hours (to dry further), then grind into a medium fine powder in a spice or coffee grinder. Dust with flour then dip in egg wash. Wipe off excess egg then coat well with black trumpets. Season lamb then sear on all sides and finish in oven to desired temperature. Remove from oven and rest.

Leek Puree

1 large leek 1 tbs. Butter Salt fresh ground black pepper

Cut bottoms of leeks and trim off hard green parts. Blanch in boiling salted water until tender. Drain and puree in blender with butter until smooth. Season with salt and pepper.

Sautéed Mushrooms

4 oz. Mixed wild mushrooms (chanterelle, black trumpet, oyster, shitake, hen of the woods, blue foot, et…)

Olive oil

Shallots chopped


Chive chopped

Discard stems from mushrooms then cut caps into chunks. Heat oil and butter in sauté pan and add shallots. Add mushrooms and cook until tender. Season and finish with chive.

To Serve

Coarse salt

Baby Leeks

Lamb jus

Heat leeks in butter and water. Place in three sections on plate. Place mushrooms in center. Serve lamb on copper pan with jus drizzled around. Serve jus, leek puree and maxime potatoes on the side.

French dried Black trumpet mushrooms and forest mushroom mix  available from www.globalfoodsdirect.co.nz

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