Lamb Chops with Porcini Compound Butter
Lamb Chops with Porcini Compound Butter
2017-04-22 21:33:37
Lamb Chops
- 4 lamb chops
- 2 tablespoons olive oil
- 2 tablespoons mushroom compound butter
- 1 pound mixed wild mushrooms
- 4-5 sprigs of fresh rosemary or thyme
- 2-3 cloves garlic, smashed
Porcini Compound Butter
- 1 ounce dried porcini mushrooms
- 2 sticks salted butter, at room temperature
- 1 small garlic clove, minced
- 2 sprigs fresh thyme, chopped
- 1 teaspoon olive oil
- 1 teaspoon kosher salt
Lamb Chops
- Preheat oven to 400 degrees F.
- Season chops well with salt and pepper.
- Heat olive oil and butter in large cast iron or heavy skillet over medium heat. Place chops in skillet and sear 3-4 minutes per side.
- Add mushrooms, fresh herbs and garlic to skillet. Spoon melted butter and olive oil over the mushrooms and chops and place pan in preheated oven. Cook chops to a minimum internal temperature of 145 degrees or until desired doneness, about 10-12 minutes for medium rare.
- Remove from the oven and transfer the chops and mushrooms to a serving platter. Tent with foil and let rest 5 minutes before serving. Slice a few pieces of the compound butter and place on top of the chops right before serving. Enjoy!
Porcini Compound Butter
- In large glass bowl or glass measuring cup cover porcini mushrooms in boiling water. Soak mushrooms 10-15 minutes. Drain (reserve water for other use) and dry well with paper towel.
- Roughly chop mushrooms and place in bowl of electric mixer. Add remaining ingredients to the mixing bowl and blend until smooth.
- Spoon mixture onto a sheet of plastic wrap. Roll into a log and wrap tightly. Twist ends to seal. Refrigerate until firm.
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