PAN FRIED LAMB CHOPS WITH GARLIC CREAM AND WILD MUSHROOMS

(serves 2)

Istvan hozta a munkabol, a kollegaja ajanlotta. A “Chronicle Books’Lobel’s Meat and Wine”-bol van. Komplicaltnak tunik de nem az.

¾ ounce dried porcini mushrooms or 1/3 pound fresh porcini sliced
3 tbsp unsalted butter
1 ½ tbsp finely chopped shallot
1/3 cup dry white wine
1 spring fresh thyme
Kosher salt
8 ounces (generous 2/3 cup) crème fraiche
12 large cloves of garlic of about the same size, peeled but left whole
four 4 ounce loin lamb chops, each cut about 1 inch thick
2 tbsp vegetable oil
1 tbsp finely chopped fresh flat-leafe parsley

1 Rinse the dried mushrooms in two changes of water, draining each time. Place the mushrooms in a small bowl with just enough warm water to cover and let soak until softened, about 30 minutes. Lift the mushrooms from the bowl and squeeze gently to remove some of the moisture. Straining the soaking liquide through a fine mesh sieve. Reserve ¼ cup of the soaking liquid and set the mushrooms aside.
2. In a small saucepan, melt 1 ½ tbsp of the butter over medium-low heat and cook the shallot until softened, about 4 minutes.
3. Add the wine, thyme, and a generous ¼ tsp pf salt. Raise the heat to medium; simmer until the liquid is reduced to 2 tbsps. Stir in the crème fraiche and all but 1 clove garlic. Return to bare simmer and cook stirring occasionally, until the garlic is completely tender; 30-40 mins.
4. Transfer the garlic mixture to a blender and puree until very smooth, about 1 minute. Return the garlic cream to the saucepan. It should be thick enough to coat the back of a wooden spoon but still pour easily. If still a little thin, simmer briefly to thicken. Set aside, covered to keep warm.
5. In a small skillet, melt the remaining 1 ½ tbsp butter over medium-high heat. Crush the remaining clove of garlic and add it to the skillet. Add the mushrooms and sautee stirring constantly, until golden at the edges 3 to 4 minutes. Reduce the heat if they threaten to burn. Stir in the reserved soaking liquid and salt lightly. Let the liquid nearle evaporate. Transfer to a small bowl, cover and keep warm.
6. Salt the chops generously on both sides. Wipe out the skillet and heat over medium-high heat. Add the oil and when hot, cook the chops until nicely browned on both sides, 3 to 3 ½ min per side for medium-rare.
7. Put two chops in the centre of each of two plates. Reheat the garlic cream if necessary and spoon it around the chops. Scatter the mushrooms over and around the chops. Sprinkle with parsley and serve.
It can be served with boiled potatoes, rice, pasta, polenta.