I first tried this dish in a wonderful restaurant in one of my favorite hotels, the Adolphus, in Dallas, Texas, and was truly impressed. It combines the succulent and soft flavor of prime lamb with the earthiness of a crunchy mushroom crust. You can start with pre-dried mushrooms or dry your own, which I prefer to do. If you decide to dry them, slice four ounces 1/4 inch or less and place on a cookie sheet in a 400 degree oven for twenty minutes or more until dry enough to crack off pieces. Remove and cool, then place in your coffee grinder and buzz until fine, lik pepper or fine ground coffee. Half a normal 8 ounce package of mushrooms will yield 2 oz dried.

1 Rack of lamb, usually seven bones

2 Oz dried shitake, crimini, or white button mushrooms

3 Eggs

1/2 Cup flour

Salt and pepper

1 Tblsp butter

1 Tblsp olive oil

Wash the lamb in water then trim most the fat away. Salt and pepper to taste. Spread the flour on a plate and coat the rack well. Beat the eggs and dip the rack to cover, then spread the dried mushroom dust to completely coat the lamb. Place the lamb in the refrigerator for at least 30 minutes (longer is fine) to set the crust. Melt butter and add olive oil to a hot skillet and carefully brown the lamb. Place in a preheated 500 degree oven on center rack for six minutes for rare, or eight for as well done as I can encourage you to cook such a beautiful cut of meat. Remove, slice and serve. Serves two. I usually serve this with mashed garlic potatoes and asparagus, or do so with what your family enjoys most.