American Lamb Sirloin with Dried Porcini Mushroom Rub

American Lamb Sirloin with Dried Porcini Mushroom Rub

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Credit: Courtesy of the American Lamb Board
The National Culinary Review, June 2015


1/3 cup porcini powder (or dried porcini mushrooms to make powder)
¼ cup coarse sea salt
¼ cup sugar
1 T. black pepper
1 T. crushed dried rosemary
1½ t. crushed red pepper flakes
4 American lamb sirloin chops
¼ cup balsamic vinegar
1 T. oil


1. In mixing bowl, combine porcini powder, salt, sugar, black pepper, rosemary and red pepper flakes. Pierce lamb with fork several times on all sides. Brush with vinegar; coat with rub. Drizzle with any remaining vinegar. Let stand 1 hour.

2. Preheat heavy-bottomed skillet over medium heat; add oil. Immediately place lamb in pan; cook on all sides until rub browns. Transfer to baking sheet; finish cooking at 400°F to desired doneness, turning once.


4 servings


Lamb, Main Dish, The National Culinary Review

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Association of Nutrition & Foodservice Professionals