Porcini-Crusted Aussie Lamb Loin with Spring Pea Risotto | Aussie Beef & Lamb | Food Service | North America

Ingredients

• 1 Australian boneless lamb loin
• Salt and pepper, to taste
• 1 tbsp Dijon mustard
• 2 tbsp porcini powder
• 2 tbsp finely chopped mixed herbs
• 1/2 cup Arborio rice
• 1 tbsp minced shallot
• 2 tbsp finely diced fennel
• 2 tbsp olive oil
• 2 tbsp chopped trumpet mushrooms
• 2–3 cups warm chicken stock
• 1/2 cup spring pea purée (blanched peas blended with a little stock or water)
• 1/4 cup blanched English peas
• 3 tbsp butter
• 4 tbsp Parmesan, grated
• Zest of 1 lemon
• Crispy maitake mushrooms
• Fennel fronds