Poached lamb with dried mushrooms and rosemary
Instructions:
- Poaching lamb is one of the best ways not only to impart flavor
but also to keep the meat meltingly tender and moist. Using olive oil as part
of the poaching liquid ensures that the lamb will be especially succulent. The
truffle juice contributes intense flavor and extra depth to the poaching liquid
and the sauce, but it is optional.
- f o r t h e s a u c e
- 2 cups Chicken Stock
- 1/2 cup truffle juice ( optional)
- 2 garlic cloves, smashed
- 2 sprigs fresh rosemary
- Grated zest of 2 lemons
- Kosher salt and freshly ground black pepper
- For the lamb
- 1 cup Chicken Stock
- 1 cup olive oil
- 10 dried shiitake mushrooms
- 2 garlic cloves, peeled
- 2 sprigs fresh rosemary
- 1/2 cup truffle juice (optional)
- 2 lamb loins (12–14 ounces each)
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 teaspoon truffle oil, or more to taste ( optional)
- Prepare the sauce :
- Combine the stock, truffle juice (if using), garlic, rosemary, and lemon zest in a medium saucepan, bring to a simmer, and simmer until the liquid is reduced by half, about 30 minutes. Strain the stock into a clean saucepan. Season to taste with salt and pepper and set aside.
- p r e p a r e t h e l a m b :
- Bring the stock to a boil in a Dutch oven or other large pot. Add the oil, 4 of the shiitake mushrooms, the garlic, rosemary, and truffle juice (if using), and bring just to a simmer. Season the lamb with salt and pepper and add to the pot. Reduce the heat to the lowest possible setting, so that the liquid just barely simmers, cover, and poach for 12 minutes, turning the meat once.
- Meanwhile, break the remaining 6 shiitake mushrooms into small pieces. Put them in a spice grinder (or a clean coffee grinder) and grind to a fine powder.
- Just before serving, reheat the reduced stock. Whisk in the butter, then whisk in the truffle oil, if using.
- Remove the lamb loins from the poaching liquid and pat dry on paper towels. Roll the loins in the mushroom powder.
- To serve, cut the loins into 1-inch-thick slices, arrange on serving plates, and spoon some of the sauce over them. Pass the remaining sauce at the table.