Lamb Chops with Porcini Crust

Active time: 20 minutes

Total time: 30 minutes

Yield: Serves 4

Ingredients

1/2 ounce dried porcini mushrooms

4 tablespoons olive oil, divided

2 garlic cloves, grated

1 tablespoon minced fresh rosemary leaves

1 teaspoon kosher sea salt

1/2 teaspoon freshly ground black pepper

8 bone-in lamb loin chops, each 4 to 6 ounces and about 1 inch thick

Directions

Finely grind the mushrooms in a spice grinder. Transfer to a small bowl. Add 3 tablespoons oil, the garlic, rosemary, salt and pepper and stir to make a paste.

Coat the lamb on all sides with the rub and let stand at room temperature for 30 minutes.

Preheat the oven to 375 degrees.

Heat 1 tablespoon oil over medium-high heat in a large ovenproof skillet. Add the lamb to the pan without overcrowding. Brown the chops on both sides, 2 to 3 minutes per side.

Transfer the skillet to the oven and cook to your desired doneness, 8 to 10 minutes for medium-rare, depending on thickness. (A meat thermometer inserted in the center should register 125 degrees to 130 degrees.)

Remove from the oven and let rest for 5 minutes before serving. (The internal temperature will increase while resting.)