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INGREDIENTS:

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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