Sponsored By

Lamb Sirloin with Dried Porcini Mushroom Rub

October 13, 2010

1 Min Read
RestaurantHospitality logo in a gray background | RestaurantHospitality

Yield: 4 servings.

Ingredients

4 American Lamb sirloin chops
1/3 cup porcini powder (if not available, make your own from dried porcini mushrooms, using food processor or spice grinder)
¼ cup coarse sea salt
¼ cup sugar
1 Tbsp. black pepper
1 Tbsp. crushed dried rosemary
1½ tsp. crushed red pepper flakes
¼ cup balsamic vinegar
1 Tbsp. oil

Directions

  • In a mixing bowl, combine porcini powder, salt, sugar, black pepper, rosemary and red pepper flakes. Pierce lamb with a fork several times on all sides. Brush with vinegar then coat with the rub. Drizzle with any remaining vinegar. Let stand for 1 hour before cooking.

  • Preheat a heavy-bottomed skillet over medium heat; add oil. Immediately place lamb in pan; cook on all sides until rub has browned. Transfer to a baking sheet; finish cooking at 400°F to desired doneness, turning once. Cook times will vary depending on thickness of chops.

Subscribe to Our Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.

You May Also Like