Makes 4 servings 1 tablespoon salt 2 leeks, trimmed of hard green parts, split in half, washed, and roughly chopped 1 tablespoon unsalted butter Freshly ground pepper 2 ounces dried shitake, black-trumpet or other dried mushrooms 1 large egg All-purpose flour, for dredging 2 racks of lamb, boned 4 tablespoons extra-virgin olive oil 4 ounces shitake or other mushrooms, trimmed and cut into chunks 2 cloves garlic, lightly smashed 2 sprigs fresh thyme Coarse salt 1. Bring a saucepan of salted water to a boil, Add leeks, and cook until tender, about 4 minutes. Drain, and transfer to a blender. Add butter; season with salt and pepper, and puree. Transfer to a warm place. 2. Place dried mushrooms in a spice mill or coffee grinder; grind to the consistency of coffee. Transfer to a plate. 3. Place egg in a bowl; add some salt and pepper, and beat lightly. Place flour on a plate. Dip lamb very lightly in flour; shake off excess. Dip into egg, then into mushrooms. Pat mushrooms to adhere so they coat the lamb heavily. Refrigerate up to 2 hours. 4. Heat oven to 500°. Heat 2 tablespoons olive oil in a 10-inch skillet; add the shiitake mushrooms, garlic, and thyme. Cook, stirring occasionally, until mushrooms are tender, about 10 minutes. 5. Heat the remaining 2 tablespoons olive oil in an ovenproof skillet set over medium-high heat for 1 minute. Add the lamb; cook 2 minutes on one side, then turn. Place the skillet in the oven for 3 to 4 minutes for rare meat, a little longer for more well-done. 6. Let the lamb rest 1 minute, then cut it into 1/2-inch-thick slices. Place a dollop of leek purιe on each plate, top with a portion of mushrooms, then place the lamb on top. Sprinkle with a little coarse salt, and serve.
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