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Ingredients

• 2 6-rib  lamb rib roasts (2 to 2 1/2 pounds each), with or without backbone
• 1 ounce  dried porcini mushrooms, rinsed and drained
• 1 teaspoon  kosher salt
• 1 teaspoon  freshly ground black pepper
• 1/4 cup  olive oil
• 2 tablespoons  Worcestershire sauce
• 3 large  shallots
• 4   garlic cloves
• 2 tablespoons  snipped fresh thyme
• 2 tablespoons  snipped fresh rosemary
•   White Bean Ragout (see recipe)
•   Fresh rosemary sprigs (optional)
•   Chopped chives (optional)

Description

A Mushroom-herb Blend Coats The Lamb, Giving It Rich Flavor As It Roasts. Serve This Robust Meal At A Special Dinner Party With Friends.

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