Lamb Chops with Wild Mushrooms Wrapped in Spinach Leaves
- Lamb racks - 1 (8 chops)
- Olive Oil - 1/2 cup
- Unsalted Butter - 5 tablespoons
- Shallot - 1 large, minced
- Garlic Clove - 1, minced
- Wild Mushrooms - 1/2 pound (any combination), chopped
- Salt and freshly ground pepper
- White Wine - 1/2 cup
- Heavy (whipping) cream - 1/2 to 3/4 cup
- Fresh Spinach - 1 pound, blanched and drained
- White Bread - 4 slices
- Caul Fat - 1/2 , soaked in water, drained, and cut into 8 pieces
- Baking Potatoes - 4, peeled and sliced 1/4 inch thick
- Lamb stock - 2 quarts (alt. chicken stock)
If starting with a rack of lamb, remove all the fat, trim the bones, and cut into separate chops. Season the chops with salt and pepper on both sides. Heat 1 tablespoon butter and 2 tablespoons olive oil in a large saute pan. Sear the chops on both sides, remove from the pan, and set aside.
Place 3 tablespoons of butter in another heated saute pan. When melted, saute the shallot and garlic. Add the mushrooms. Season with salt and pepper. Pour in the white wine and bring to a boil; reduce the liquid by half. Add the cream, stir up the bits from the bottom, and simmer over low heat until the mixture thickens.
Trim the crusts from the bread and cut into cubes. Heat 1/4 cup olive oil in a small saute pan. Add the bread cubes and saute until lightly browned. Remove from the pan and place in a medium bowl. Stir in the mushroom mixture and set aside.
Lay the caul fat on a dry towel. Spread 4 medium to large spinach leaves, edges overlapping, on each piece of caul fat. Place about 2 tablespoons of the mushroom mixture in the center of the leaves on one. Set a lamb chop on the mushrooms, then wrap the spinach leaves around the meat; covering gaps with additional leaves. Wrap the caul fat around the chop, forming a smooth bundle. Trim off any excess caul fat and wrap the bones with foil. Repeat with all caul fat wrappers and chops. Roast immediately or, if desired, cover and refrigerate overnight.
Preheat the oven to 450 F. Line a shallow baking dish or pan with parchment paper. Place the chops in the pan, seam-side down. Roast for 30 minutes; remove and let rest 5 to 10 minutes.
While the lamb is roasting, saute sliced potatoes in the remaining tablespoon of butter and 2 tablespoons olive oil until lightly browned. Deglaze with stock and simmer 15 to 20 minutes, until tender.
To serve: Place 2 lamb chops on each dinner plate. Arrange potatoes along the side of the chops and spoon stock around the plate.
Note: Caul fat, a fragile, lacy fat which continuously bastes the chops and keeps them moist, may be difficult to find. Check with meat specialty shops and butchers.