Dried Mushroom-Crusted Lamb with Zucchini-Robiola Risotto

Serves 2 to 4
Time Unavailable
Dried Mushroom-Crusted Lamb with Zucchini-Robiola Risotto

This recipe is courtesy of Chef Stephen Lewandowski of Tribeca Grill in New York City.

Ingredients

    2 tablespoonsextra-virgin olive oil
    2 tablespoonschopped white onions
    3 slicesbacon, chopped
    3 ouncesuncooked orzo
    1 1/4 cupslow-sodium chicken broth
    4baby zucchini, chopped
    2 tablespoonsdouble crème Robiola
    1tomato, seeded and chopped
    1 poundlamb loin, trimmed
    Salt and pepper
    1 teaspoonDijon mustard
    1 tablespoondried black trumpet mushroom or wild mushroom dust (made by grinding dried mushrooms in a coffee grinder or hand-held spice grinder)
    1 teaspoonchopped fresh herbs, such as thyme, mint or chervil
    Fleur de sel

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Method

Preheat the oven to 350°F.


To make the "risotto," heat 1 tablespoon of the oil in a small pot over medium heat.


Add onions and bacon and cook, stirring occasionally, until bacon is crisp.


Stir in orzo and cook for 1 minute more.


Add half of the chicken stock and simmer, stirring constantly, until liquid has evaporated.


Stir in remaining stock and zucchini and simmer, continuing to stir constantly, until orzo is tender and liquid is almost evaporated.


Add Robiola and tomato and stir until cheese is melted.


Season with salt and pepper.


Meanwhile, season lamb with salt and pepper.


Heat a large oven-proof skillet over medium high heat.


Add remaining 1 tablespoon oil and heat until hot but not smoking.


Add lamb and cooking, turning occasionally, until deep golden brown on all sides. Set skillet aside.


Transfer black trumpet mushroom dust to a large plate and set aside.


When lamb is just cool enough to handle, brush all over with Dijon mustard, then roll in mushroom dust to coat.


Roast in oven for 5 to 6 minutes, or until done to your liking.


Transfer to a cutting board, set aside to let rest for 5 minutes, then slice.


To serve, spoon orzo onto the center of a serving platter.


Arrange lamb around orzo and garnish with herbs and a pinch or two of fleur de sel.

Nutritional Info

Serving Size

Calories

670

Total Fat

40g

Saturated Fat

23g

Cholesterol

120mg

Sodium

530mg

Total Carbohydrate

45g

Dietary Fiber

7g

Total Sugars

8g

Protein

32g

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