-
1
Trim leeks of hard green parts, split in half, wash, and roughly chop.
-
2
Bring a saucepan of salted water to a boil.
-
3
Add in leeks, and cook till tender, about 4 min.
-
4
Drain, and transfer to a blender.
-
5
Add in butter; season with salt and pepper.
-
6
Puree; transfer to a hot place.
-
7
Place dry mushrooms in a spice mill or possibly coffee grinder; grind to the consistency of coffee.
-
8
Transfer to a plate.
-
9
Place egg in a bowl; add in some salt and pepper, and beat lightly.
-
10
Place flour on a plate.
-
11
Dip lamb very lightly in flour; shake off excess.
-
12
Dip into egg, then into mushrooms.
-
13
Pat mushrooms to adhere so they coat the lamb heavily.
-
14
Chill up to 2 hrs.
-
15
Heat oven to 500 degrees.
-
16
Heat 2 Tbsp.
-
17
extra virgin olive oil in a 10-inch skillet; add in the shiitake mushrooms, garlic, and thyme.
-
18
Cook, stirring occasionally, till mushrooms are tender, about 10 min.
-
19
Heat the remaining 2 Tbsp.
-
20
extra virgin olive oil in an ovenproof skillet set over medium-high heat for 1 minute.
-
21
Add in the lamb; cook 2 min on one side, then turn.
-
22
Place the skillet in the oven for 3 to 4 min for rare meat, a little longer for more well-done.
-
23
Let the lamb rest 1 minute, then cut it into 1/2-inch-thick slices.
-
24
Place a dollop of leek puree on each plate, top with a portion of mushrooms, then place the lamb on top.
-
25
Sprinkle with a little coarse salt, and serve.
