- ***Lamb***
- 1 Tbsp. olive oil
- 1 tsp. dried rosemary
- 1 clove garlic, finely minced
- 6 thick lamb chops or steaks
- .
- *** Wild Mushroom Sauce***
- 1-ounce package dried wild mushrooms (chanterelles, porcini, portobellos)
- 1 cup boiling water
- 1 Tbsp. olive oil
- 15-20 button mushrooms, thickly sliced
- 1 tsp. dried rosemary
- 1/2 oz crumbled Danish blue cheese
- 1/2 cup half-and-half
- salt and pepper to taste
- rosemary for garnish
Place mushrooms in boiling water and allow to soak until softened, at least 15 minutes (but up to 1 hour).
Mix together olive oil, rosemary, and garlic to form a marinade. Rub marinade well over lamb steaks or chops; refrigerate for 30 minutes.
Pour off marinade and grill lamb until medium-rare, turning once (Alternatively: roast lamb in 350º oven until medium-rare, about 20 minutes. Remove from oven and allow to rest 10 minutes).
Drain soaked wild mushrooms, reserving 1/2 cup liquid. Saute button mushrooms in frying pan in olive oil over medium-high heat until they begin to soften, about 5 minutes. Reduce heat to medium; whisk in rosemary, crumbled blue cheese, half-and-half, and 1/2 cup reserved mushroom liquid. Heat until sauce thickens; season with salt and pepper to taste.
Pour wild mushroom sauce over lamb, garnish with rosemary, and serve.
Yield: 6 helpings of lamb with hobbit sauce.
