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Lamb Sirloin with Dried Porcini Mushroom Rub

Lamb Sirloin with Dried Porcini Mushroom Rub

Yield: 4 servings.


4 American Lamb sirloin chops
1/3 cup porcini powder (if not available, make your own from dried porcini mushrooms, using food processor or spice grinder)
¼ cup coarse sea salt
¼ cup sugar
1 Tbsp. black pepper
1 Tbsp. crushed dried rosemary
1½ tsp. crushed red pepper flakes
¼ cup balsamic vinegar
1 Tbsp. 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.