Porcini Crusted Lamb With Rosemary-garlic Emulsion

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• 1 ounce dried porcini mushrooms
• 1 1/2 cups breadcrumbs (fresh)
• 1/3 cup parmigiano-reggiano cheese, grated
• 1 tablespoon flat-leaf parsley, chopped
• kosher salt, to taste, plus
• 1 teaspoon kosher salt
• fresh ground pepper, to taste
• 2 racks of lamb (each with 8 ribs, about 2 1/2 lb. total, frenched)
• 3/4 cup olive oil, plus
• 2 tablespoons olive oil
• 1 garlic clove
• 1 tablespoon red wine vinegar
• 1 cup parsley, leaves (flat-leaf)
• 1/2 cup mint leaf, fresh
• 1/3 cup rosemary, leaves. fresh

Recipe

• 1 in a blender, process the dried porcini mushrooms into a fine powder. transfer 3 tbs. of the porcini powder to a bowl (reserve the rest for another use). add the bread crumbs, cheese and chopped parsley to the bowl, and season with salt and pepper.
• 2 season the racks of lamb with salt and pepper. let stand at room temperature for 1 hour.
• 3 preheat an oven to 375ºf.
• 4 drizzle each rack of lamb with 1 tbs. of the olive oil, rubbing it evenly over the meat. coat the lamb with the bread crumb mixture, pressing so it adheres.
• 5 heat an 11-inch nonstick grill pan over medium-high heat. when the pan is just smoking, lightly spray with nonstick cooking spray. add the racks of lamb and sear, turning once, until well browned, 1 to 2 minutes per side. transfer the pan to the oven and roast until an instant-read thermometer inserted into the thickest part of the racks, away from the bone, registers 130ºf for medium-rare, 20 to 25 minutes, or until done to your liking. transfer the racks to a carving board, cover loosely with aluminum foil and let rest for 15 minutes.
• 6 ã¢â‚¬â¨meanwhile, in a blender, combine the 3/4 cup olive oil, the garlic, vinegar, the 1 teaspoons salt and pepper, to taste. blend on high until well combined, about 1 minute. add the parsley, mint and rosemary leaves and pulse, scraping down the sides of the blender occasionally, until the herbs are chopped. pulse less for a chunkier consistency and more for a smoother consistency.
• 7 carve the racks into individual chops and arrange on a warmed platter. pass the sauce alongside.