2392. DRIED MUSHROOM-CRUSTED LAMB with BACON and ZUCCHINI-ROBIOLA RISOTTO

serves 2-4


2 tablespoons olive oil
2 tablespoons chopped white onions
3 slices bacon, chopped
3 ounces uncooked orzo
1 1/4 cups chicken broth
4 baby zucchini, chopped
2 tablespoons double crème Robiola
1 tomato, seeded and chopped
1 pound lamb loin, trimmed
salt and pepper
1 teaspoon Dijon mustard
1 tablespoon dried black trumpet mushroom or wild mushroom dust (made by grinding dried mushrooms in a coffee grinder or hand-held spice grinder)
1 teaspoon chopped fresh herbs, such as thyme, mint or chervil
Fleur de sel

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 five 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.


bacon recipe courtesy of: Chef Stephen Lewandowski, Tribeca Grill, 375 Greenwich Street, New York, New York 10013, for Whole Foods Market

292. OVEN-ROASTED LAMB LOIN with SWISS CHEESE BACON GRATIN

serves 4


4 strips bacon, chopped fine
1 clove garlic, minced
6 sun-dried tomatoes, chopped fine
½ tsp. thyme, chopped
½ tsp. oregano, chopped
1 cup Swiss cheese, shredded
¼ cup fresh bread crumbs
2 tbsp olive oil
2 lamb loins, trimmed
1 tsp. rosemary, chopped
Salt and pepper to taste

Preheat oven to 400 degrees. In a sauté pan, cook the bacon until crisp. Add the garlic and cook for 2 minutes more. Drain off the fat. In a bowl, combine the bacon, sun-dried tomatoes, thyme, oregano, cheese and bread crumbs. Set aside. In a sauté pan set over medium heat, add the oil. Season the lamb with the rosemary, salt and pepper. Brown the lamb on all sides for 10 to 12 minutes. Do not burn. Let sit for 15 minutes. Slice the lamb on a bias cut and slightly fan the slices on a baking dish. Sprinkle the lamb with the bacon-cheese mixture. Place the dish in the oven and let roast for 10 minutes or until the cheese lightly browns. Serve at once.


courtesy of: Frank Tarranova / The Great Cheeses of New England, New England Dairy Promotion Board, 1034 Commonwealth Ave.
Boston, MA 02215