Crusting and Wrapping

At the Sonoma cooking demo I went to recently, I saw the chef wrap a lamb loin in dried black trumpet mushrooms.  Not a revolutionary technique, but I really liked the effect caused by wrapping the crusted meat in plastic wrap and then kept in the fridge to form before searing. 

Giving the coating time to form and penetrate the meat led to an excellent presentation and helped the flavorful ingredients infuse with the meat.

I am thinking about experimenting with other meats and variations of dry flavorful coatings for upcoming recipes. 

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