Boneless lamb with mushroom crust and leek puree from Jean-Georges: Cooking at Home with a Four-Star Chef (page 114) by Jean-Georges Vongerichten and Mark Bittman

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Accompaniments: Beet tartare; Warm potato salad with caramelized shallots and watercress

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Eat Your Books

    Marinate up to 2 hours.

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