Boneless Lamb With Mushroom Crust And Leek Puree

Directions

1. Trim leeks of hard green parts, split in half, wash, and roughly chop. Bring a saucepan of salted water to a boil. Add in leeks, and cook till tender, about 4 min. Drain, and transfer to a blender. Add in butter; season with salt and pepper. Puree; transfer to a hot place.
2. Place dry mushrooms in a spice mill or possibly coffee grinder; grind to the consistency of coffee. Transfer to a plate. Place egg in a bowl; add in 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. Chill up to 2 hrs.
3. Heat oven to 500 degrees. Heat 2 Tbsp. extra virgin olive oil in a 10-inch skillet; add in the shiitake mushrooms, garlic, and thyme. Cook, stirring occasionally, till mushrooms are tender, about 10 min. Heat the remaining 2 Tbsp. extra virgin olive oil in an ovenproof skillet set over medium-high heat for 1 minute. Add in the lamb; cook 2 min on one side, then turn. Place the skillet in the oven for 3 to 4 min 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.
4. 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.
5. Makes 4 servings.