Smoked Lamb Rack or lamb chop with porcini mushrooms crusted is an easy recipe with a fancy restaurant looking dish. The porcini mushooms crusted within the smoked lamb rack or lamb chop made an earthy and pungent mushrooms fragrance along with the smoky flavour. I guess no one could regret this, even for a non-lamb person. As a lamb person, i love to cook and also eat lamb all the way. Roasted, grilled, stewed and you name it. Luckily,when i checked to my fellow friends blog, she made a smoked lamb leg with rosemarry rubs, wow it’s sound great since any gamey meat is suits with smoking technique. It’s a kinda shame on me, since i’m a huge fans of lamb and never even thought to smoked it before. Ever since i’m made my homemade smoked salmon, homemade smoked beef and homemade tea smoked goose, i’ve always craving for homemade smoking without smokers house, just using a simple old crockpot.
Porcini mushrooms powder crusted lamb rack or lamb chop is a popular in western style cuisine, especially in France, Italy and Spain, the producent of porcini mushrooms. Actually porcini mushrooms powder is not only great for crusted, but also for stuffing like my Chicken Ballotine Recipe with Spinach, Minced Chicken and Porcini Mushrooms Powder Stuffing. Porcini mushrooms (Boletus Edulis ) is an edible mushroom with a very potent mushrooms aroma. The dried porcini mushrooms is considered as delicacy and fancy gourmet ingredient. Powdered dried porcini is good for sauce flavouring, rubs and make an intense mushroom aromas in pasta, pie filling etc. Btw, this is my first ebay ingrident that succesfully shipped from Italy. Porcini mushrooms is quite pricey, it s only 20 grams and cost me about 20 USD for shipped that to Indonesia, well the 6 USD of it for international shipping cost. When i first toasted the mushrooms, the kitchen is smells so good with a very deep and earthy aromas . I guess the mushrooms worth for the price when i processed that info powder, preety damn good ingredient!!!. First trial of my new kitchen ingredient is to make a crusted layer on smoked lamb chop.
Homemade Smoking Lamb Rack or Lamb Chop is actually so easy. Just like my homemade tea smoked salmon, tea smoked lamb rack needed prior lamb rack surface drying out to make a pellicle first. The Pellicle layer is needed to mantain and keep the juice inside the meat and not dripping out during the smoking process. After slighly curing the lamb chop with powdered porcini and cajun seasoning, the lamb chop patted dry with clean paper towel and laid in front of fan or air conditioner for about 20 minutes to dried out the surface. You can made this happed by put the cured lamb uncovered in the fridge overnight prior to smoking. Usually i use rice as a homemade smoked agent, but since my grandmas is concern on “wasting” for smoking agent, she ask me to use my leftover dried corn from feeding the goose for my Confit d’Oie/Goose Confit. The dried corn works well as smoking agent. Beside changing the smoking agent, today i try to smoked the lamb leg in a very low flame to infused the smoke flavour to the lamb chop even better. After that, i dragged the smoked lamb chop in a powdered porcini mushroom then pan fried it to make a crusted porcini mushroom layer.
Saffron infused polenta is a great pairing for this tea smoked lamb rack. The basic recpe for making saffron polenta is so simple, you need to follow the package instruction adn add the saffron in the cooking process. For enrich the dish flavour, i add tangy and refreshing burst of cherry tomato concase with a little touch of cayenne or chili pepper. It’s all easy, fancy and heavently lamb recipe!
Porcini Mushrooms Crusted Lamb Chop Recipe:
- 2 @125 gr lamb chop
- 1 tbsp porcini mushrooms powder
- smoked seasalt and black peppercorn to taste
- 1 tbsp olive oil for pan frying
Smoked lamb recipe:
- a handfull of uncooked dried corn (you can use rice)
- cinnamon, break into small pieces
- star anise, break into smal pieces
- 1 tbsp szechuan peppercorn
- 1 tbsp sugar
Homemade Smoked Lamb Curing Recipe:
- 1/2 tsp ground tea smoked salt
- 1 tbsp porcini mushroom powder
- 1/2 tsp grounded white peppercorn
- 1/2 tsp cajun seasoning powder (i use Mc.Cormic)
How to Make Smoked Lamb Chop:
- Apply all curing ingredient to the lamb chop, put in the fridge, cure for about 12 hours, flip it over every 2 hours.
- Pat dry the lamb chop, some people like to gently washed it with slow running water, but i prefer not to do it
- Put the lamb hop into a metal rack.
- Set your fan or air conditioner into the higest and expose the lamb cop directly to the winds for about 10 minutee until the surface had a perfect dried pellicle layer.
- Flip it once and expose it with the winds another 10 minutes.
- Wrap the lamb chop with alumuniun foil and freezer and let it rest to half frozen*optional
- Meanwhile, scatter the smoking angent in the bottom of the pot
- Set your stove to the highest flame until the smoke released from the pot, set it into the lowest flame
- Put a porcelain bowl/cup that filled with ice cube( this is to needed to lower the temperature a lil bit) then put in in the center of the pot
- Take a wire rack ( i lost mine, so i use a clean glass ashtray) then stage it above the frozen cup and close it with the glass cover.
- Let the lamb smoked for about 10 minutes, it depends on the thickness of your lamb chop
How To Make Porcini Mushroom Crusted Smoked Lamb Chop”
- Mix the porcini mushrooms powder with smoked sea salt and black peppercorn
- Rub that mixture evenly to the smoked lamb chop
- Meanwhile, heat up the olive oil in the stainless steel pan
- pan fried the the smoked lamb until the surface had a nice golden brown porcini mushrooms crusted
- Served with *Saffron Infused Polenta and Spicy Tomato Concase
Saffron Infused Polenta Recipe
- Put 1/2 cup polenta and 2 cup chicken stock in a heavy bottom sauce pan, bring to boil
- Season with salt, pepper and a pich of saffron
- Add 2 tbsp heavy cream, simmer and continue stirring until the polent is throughly cooked and had a thick consistency
- Baby red spinach
- Black truffle oil
- Cherry tomato confit
- Peugaga leaves
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Yum! These pictures have my mouth watering!
Thx, give it a try…
Daging domba mudah ditemukan ga ya di Indonesia? Atau harus ke supermarket khusus?.
klo di supermarket ada kaka, di Lottemart, tp impor n rada mahal, trus lemaknya massive bgt..
jd aku lbh suka bli sama peternaknya…
dsn kbetulan ada kenalan yg punya ternak domba…..
Ohh ada ya yg ternak domba di palembang. Domba ma kambing beda kan?
Bukan peternakan besar sih mbak, msh tradisional….
beda mbak, domba itu yg bulunya tebel warna putih kecoklatan,
dagingnya lbh mild dibanding kambing….
Wah klo ada peternaknya ya bagus deh bisa belu langsung ;).
Emang teksturnya gak selembut yg impor dr New Zealand kak…..
tp msh oke lah….
I’ve never heard of the pellicle! A very interesting technique! Beautiful dish, and presentation, as usual!
It’s one of the most important step on hot smoking chef….
Thx for the compliment,
have a nice weekend
wow. quite a process. looks wonderful.
Kinda tricky, but i think it’s worth to try…..
Great Comp… I love the Way you made it,and great picts,curios on THE combination porcini ,and safferan polenta.
very passional chef…..!!!!!
Porcini crusted and smoke lamb acccompanied and blended into a milder flavours..’
thx for the compliment…..
Mas Dedi menjawab pertanyaan suami deh, di Indonesia ada domba? 🙂 Aku bilang not sure yah, yang ada kan kambing… udah dijawab sama mas di atas 🙂
Semuanya ada di Indo, kecuali truffle…hehehe
i seldom eat lamb these days as their gamey smell gets to me (I used to love them) but your chops! and with porcini, it’s something to die for isn’t it? 😀
I guess so, i think the smoking technique can get rid the gamey flavours…..
Porcini made it even better…
Dedy, is your blog on Facebook?
My fav will always be lamb but I try not to cook that often. Also for us mostly its cooked in curries. However I am all in for this style of cooking lamb and that plating is so lovely.
I lve lamb curries too, but actually i use the leg for that..
thx for your kind word…
The porcini would give that dish a really nice earthy taste, mactched with the smokiness of the lamb. This is heaven in a plate
Yes it does Raymund, i though it would crashed the flavour
i guess i mistakes, the turn into mild flavour combination….
What an incredibly magical meal Dedy. Robust and brilliant flavours.
Wow. Looks so good that I must try it. You may want to see mine maybe you’ll like it.
I love lamb all the way Chef..
i like your roast lamb leg too….
I´ll stick to the lamb and porcini recipe, the smoking seems to be a bit much right now. But porcinis are so worth it! Good recipe
The smoking process is atually preety easy….
but i think it’s gonna turned out great too without smoking…
Cooked on the grill or in the skillet, lamb chops are elegant but super-fast meals. From curried to cranberry-glazed variations, these easy lamb chop recipes deliver big flavor.
Sound delicacy for me too….
wow, I always adore the way you decorate your dishes, they look gorgeous and mouth-watering !!
Thx for such a kind compliment..
i like the way you’ve madeyour recipe video tutorial too…
Incredibly delicious flavours. The combination of mushrooms sounds lovely. And lovely presentation 🙂
thanks for leaving your thoughts on my blog.
Thx foy your kind word my friedn,
give it a try and impressed your family
This looks like a perfect lamb chop dish! I’ve been craving polenta for a long time now, and I love your addition of saffron.
Saffron can make anything better for my licking…
thx for your kind word my friend…..
A great post detailing how to create a wonderful dish. And you photos are, as always, beautifully shot, Dedy. Well done.
Thank you John…
I really enjoyed reading the smoking technique! And super recipe!!!! 🙂
Thx Kay, give it a try…
We have a great smoker that we attach to our BBQ for either a hot or cold smoke. We always use wood never corn or rice, but it’s interesting that you do. I brine my salmon before smoking in a sweet and salty brine. I love the porcini mushroom crust. Very nice.
Your instructions for prepping to smoke the lamb refers to putting the salmon on a wire rack not lamb, an over site I’m sure.
Lucky you Eva, unfortunately i lived in a very crowded area, i guess that neighbors will get objected if i built my smoker
Hahaha, You’ve got me, i adjust and copycat my instruction from making tea smoked salmon that i’ve posted before….
Looks like restaurant quality! I’m not usually a lamb fan, but this makes me want to change my mind 😉
Thx my friend..
you wont regret to give it a try….
ehbuset itu asbak? panggangnya lucu juga ya.. rasanya gimana tuh?
smuanya bs dipake mbak…
rasanya kayak daging asap…
Non mi capita mai di fare commenti sui blog che leggo, ma in questo caso faccio un’eccezione, perche’ il blog merita davvero e voglio scriverlo a chiare lettere.