Sirloin Chops with Dried Porcini Mushroom Rub

Sirloin Chops with Dried Porcini Mushroom Rub

From the Chef

“If porcini powder is not available, purchase dried porcini mushrooms and make your own powder using a food processor, spice grinder or coffee grinder.”

  • 4 American Lamb chops (loin, rib, sirloin or shoulder)
  • 1/3 cup porcini powder
  • ¼ cup coarse sea salt
  • ¼ cup sugar
  • 1 tablespoon black pepper
  • 1 tablespoon crushed dried rosemary
  • 1½ teaspoons crushed red pepper flakes
  • ¼ cup balsamic vinegar
  • 1 tablespoon oil

In a mixing bowl, combine porcini powder, salt, sugar, black pepper, rosemary and red pepper flakes. Pierce lamb with a fork several times on all sides. Brush with vinegar then coat with the rub. Drizzle with any remaining vinegar. Let stand for 1 hour before cooking.
Preheat a heavy-bottomed skillet over medium heat; add oil. Immediately place lamb in pan; cook on all sides until rub has browned. Transfer to a baking sheet; finish cooking at 400°F to desired doneness, turning once. Cook times will vary depending on thickness of chops.

Published with permission from the American Culinary Federation, Chef & Child Ingredient of the Month, May 2015

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