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Ingredients

2 tablespoons olive oil
2 tablespoons chopped white onions
3 slices bacon, chopped
3 ounces uncooked orzo
1 1/4 cups 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

Description

<em><strong>Secret Ingredient: Dried Mushrooms</strong></em> This Recipe Is Courtesy Of Chef Stephen Lewandowski Of <a Href="http://myriadrestaurantgroup.com/tribecagrill">Tribeca Grill</a> In New York City

Wholefoods