Recipe - Boneless Lamb With Mushroom Crust And Leek Puree

1 tablespoon Salt
2 Leeks
1 tablespoon Unsalted butter
Freshly ground pepper
2 ounce Dried mushrooms such as
dried
Blacktrumpet mushrooms
1 lg Egg
Allpurpose flour
2 Lamb racks; boned
4 tablespoon Extravirgin olive oil
4 ounce Shiitake or other mushrooms;
trimmed, chopped
2 Garlic cloves; smashed
2 Fresh thyme sprigs
Coarse salt

Trim leeks of hard green parts, split in half, wash, and roughly chop.
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. Puree; transfer to a warm place. Place
dried mushrooms in a spice mill or coffee grinder; grind to the
consistency of coffee. Transfer to a plate. 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. Heat oven to 500 degrees. Heat 2
tablespoons olive oil in a 10inch skillet; add the shiitake
mushrooms, garlic, and thyme. Cook, stirring occasionally, until
mushrooms are tender, about 10 minutes. Heat the remaining 2
tablespoons olive oil in an ovenproof skillet set over mediumhigh
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 welldone. Let the lamb rest 1 minute, then
cut it into 1/2inchthick slices. Place a dollop of leek puree on
each plate, top with a portion of mushrooms, then place the lamb on
top. Sprinkle with a little coarse salt, and serve. Makes 4