Spring lamb with morels

Spring lamb with morels

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

I am passionate about eating seasonally, and the two major ingredients here could not be more seasonal. Spring lamb is wonderfully tender, and when combined with the fantastic shape, colour and flavour of the spring mushroom par excellence, the morel, you will create a dish to die for. At other times of year you can use dried morels (55 g should suffice). You can use any other cut of lamb too, but you will probably need more – up to 600 g – because of trimming.

Ingredients

Quantity Ingredient
400g fresh morels
1 x 400g rack of lamb, boned
4 tablespoons olive oil
1 small bunch spring onions, coarsely chopped
1 small sprig rosemary, finely chopped
salt, to taste
pepper, to taste

Method

  1. Clean the morels, and leave them whole unless very large. Trim away any fat from the lamb, and cut it into 1 cm thick medallions.
  2. Salt the medallions and fry them in half the oil to sear on each side. (I like them when they are still pink.) Set aside, keeping them warm. Add the rest of the oil to the pan and fry the spring onions for 5 minutes, then add the morels and rosemary and fry for a further 10–15 minutes, until the morels are cooked. (If you are using dried morels, you can add a little of their soaking water.)
  3. Return the lamb medallions to the pan, taste for seasoning, and warm through together with the morels. Serve immediately.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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