Wild Mushroom and Bulgur Flan:
2 tablespoons canola oil
1/2 cup thinly sliced shallots
1/2 cup thinly sliced wild mushrooms (chantrelles, morels, king boletus, shiitake, oyster)
1/2 cup thinly sliced leeks, white part only
1/4 teaspoon finely chopped jalapeno pepper
1 cup bulgur
2 cups vegetable stock
1/4 cup chopped fresh lovage or celery leaves
1/2 teaspoon chopped fresh marjoram
1/2 teaspoon chopped fresh lemon thyme or thyme
1/2 teaspoon chopped fresh savory
Salt and freshly ground pepper
Loin of Lamb with Millet Crust:
2 tablespoons canola oil
2 pound boneless lamb loin
8 cloves purple garlic, peeled
Salt to taste
1/4 cup Dijon mustard
1/4 cup millet, lightly toasted and coarsely ground in a spice grinder
1 1/2 cups Pinot Noir
1/4 cup minced fresh herbs (such as rosemary, parsley, oregano, marjoram, thyme)
Salt and freshly ground pepper
Preparation Instructions:
Wild Mushroom and Bulgur Flan. Heat oil in a skillet over medium high heat; cook shallots 10 minutes or until golden brown. Add mushrooms, leeks and jalapeno and cook for 2 minutes. Add bulgur, stirring to coat vegetable mixture. Add stock and lovage. Bring to a simmer and cook, covered, fir 3 minutes or until bulgur is tender. Remove pot from heat and add marjoram, thyme and savory. Fluff bulgur with a fork. Add salt and pepper to taste. Lightly grease 4 ramekins and fill with bulgur mixture. Top ramekins lightly on table to compact mixture. Keep warm while preparing lamb.
Loin of Lamb with Millet Crust. In a large oven proof skillet, heat oil over medium high heat. Add lamb and garlic and cook, turning to brown lamb on all sides. Remove from heat. Remove lamb from pan. Sprinkle with salt and coat with Dijon mustard. Roll lamb in ground millet until evenly coated; return to skillet. Bake in a preheated 400 degree oven 8 to 10 minutes or until meat thermometer registers 160 degrees. Remove lamb and garlic from skillet and keep warm, loosely covered with foil. Place skillet over medium heat. Add pinot Noir and deglaze by scraping up any brown nits stuck to the pan. Bring to a boil, add the herbs and cook until the liquid is reduced by half. Season to taste with salt and pepper. To serve: unmould flans on 4 serving plates. Carve the loin into uniform slices and arrange on top. Place 2 cloves of garlic on each plate and carefully spoon the sauce around the flan. Makes 4 servings.
To toast millet, spread grain in a dry heavy skillet. Place over medium heat and cook, shaking frequently, till it gives off a nutty aroma and just begins to turn golden.