Sirloin Chops with Dried Porcini Mushroom Rub
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Chef & Child Ingredient of the Month, May 2015
From the Chef
“If porcini powder is not available, purchase dried porcini mushrooms and make your own powder using a food processor, spice grinder or coffee grinder.”
4 American Lamb chops (loin, rib, sirloin or shoulder)
1/3 cup porcini powder
¼ cup coarse sea salt
¼ cup sugar
1 tablespoon black pepper
1 tablespoon crushed dried rosemary
1½ teaspoons crushed red pepper flakes
¼ cup balsamic vinegar
1 tablespoon oil
In a mixing bowl, combine porcini powder, salt, sugar, black pepper, rosemary and red pepper flakes. Pierce lamb with a fork several times on all sides. Brush with vinegar then coat with the rub. Drizzle with any remaining vinegar. Let stand for 1 hour before cooking.
Preheat a heavy-bottomed skillet over medium heat; add oil. Immediately place lamb in pan; cook on all sides until rub has browned. Transfer to a baking sheet; finish cooking at 400°F to desired doneness, turning once. Cook times will vary depending on thickness of chops.
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