Recipe: <!-- -->Dried Mushroom-Crusted Lamb with Zucchini-Robiola Risotto<!-- --> | Whole Foods Mark

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped white onions
• 3 slices bacon, chopped
• 3 ounces uncooked orzo
• 1 1/4 cups low-sodium chicken broth
• 4 baby zucchini, chopped
• 2 tablespoons double crème Robiola
• 1 tomato, seeded and chopped
• 1 pound lamb loin, trimmed
• Salt and pepper
• 1 teaspoon Dijon mustard
• 1 tablespoon dried black trumpet mushroom or wild mushroom dust (made by grinding dried mushrooms in a coffee grinder or hand-held spice grinder)
• 1 teaspoon chopped fresh herbs, such as thyme, mint or chervil
• Fleur de sel