Jean-Georges's Boneless Lamb with Mushroom Crust and Leek Puree

Ingredients in this Recipe

1 large egg
1 tablespoon salt
1 tablespoon unsalted butter
2 cloves garlic, lightly smashed
2 leeks, trimmed of hard green parts, split in half, washed, and roughly chopped
2 ounces dried black trumpet mushrooms, or other dried mushrooms
2 racks of lamb, boned
2 sprigs fresh thyme
4 ounces shiitake mushrooms, or other mushrooms, trimmed and cut into chunks
4 tablespoons extra virgin olive oil
All purpose flour, for dredging
Freshly ground pepper

See Full Recipe at Martha Stewart