Roasted Lamb Loin W/ A Dijon And Parsley Crust And Chanterelles,

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (2 1/2-3 lb) boneless lamb loin roast, silver skin removed
• salt & freshly ground black pepper
• 3 tablespoons olive oil
• 2 tablespoons dijon mustard
• 3/4 cup thinly sliced fresh flat leaf parsley
• 1/4 cup chicken broth
• 2 shallots, finely diced
• 2 garlic cloves, minced
• 1 lb fresh chanterelle mushroom, stem ends trimmed, halved if large
• 1 (1/2 ounce) fresh black truffle

Recipe

• 1 for the lamb roast: preheat the oven to 350°f/180°c place a large sauté pan over high heat. season the lamb loin with salt and pepper. drizzle 1 tablespoon/15 ml of oil over the lamb and rub to coat the lamb all over with the oil.
• 2 cook the lamb in the hot pan until golden brown on all sides, about 8 minutes total. the lamb will still be raw. place the sauté pan in the oven and roast the lamb for approximately 1 hour and 10 minutes or until an instant-read meat thermometer registers 140°f/60°c when inserted into the center of the lamb roast. as the lamb roasts in the oven, turn it occasionally to ensure it browns evenly.
• 3 remove the lamb from the oven and brush the dijon mustard over the top and sides of the lamb. sprinkle 2/3 cup/25 g of the parsley over a work surface. roll the mustard-coated sides of the lamb in the parsley to coat, patting the parsley so that it adheres to the lamb.
• 4 allow the lamb to rest for 10 minutes. add the chicken broth to the pan drippings in the sauté pan. stir over medium heat to loosen the pan drippings and bring the pan juices to a simmer.
• 5 meanwhile, for the mushrooms:.
• 6 place another large sauté pan over moderate heat. drizzle the remaining 2 tablespoons/30 ml of olive oil over the hot pan. add the shallots and sauté for 1 minute or until soft.
• 7 add the garlic and continue to sauté for a further 1 minute. add the chanterelles and sauté for about 8 minutes or until the chanterelles are tender and juices form. stir in the remaining parsley and season with salt and pepper.
• 8 to serve: divide the mushrooms among 4 serving plates. cut the lamb roast into thin slices and transfer the lamb slices to the plates. drizzle the pan juices over the lamb. shave the truffle into thin slices over the lamb and serve.