Boneless Lamb with Mushroom Crust and Leek Puree

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

A striking-looking dish, especially with rare-cooked lamb, which makes it red, black, and green. If time allows, the mushroom flavor will be even more pronounced if the mushroom-crusted lamb sits in the refrigerator for about 2 hours before cooking. Any butcher, including those in supermarkets, can provide you with boned racks of lamb, although it is among the easiest boning jobs to do yourself.

Serve this, if you like, with Beet Tartare or

Ingredients

Method