Boneless Colorado Lamb Porterhouse

Ingredients

• 1-ounce olive oil
• 1 pound chanterelle mushrooms, cleaned and sliced
• 2 tablespoons minced shallot
• 1 pound lamb trim meat, finely ground
• 1 tablespoon finely chopped fresh thyme leaves
• 1 tablespoon finely chopped fresh Italian parsley leaves
• 1 tablespoon finely chopped fresh sage leaves
• 1 tablespoon finely chopped fresh rosemary leaves
• Kosher salt and fresh ground black pepper
• 2 lamb loins, fat and silverskin removed (approximately 20 ounces each)
• 4 lamb tenderloins, fat and silverskin removed
• 8 ounces dark mushroom powder (available at gourmet stores)
• 8 ounces caul fat
• 1-ounce vegetable oil
• 1 quart lamb stock
• Creamed Spinach, recipe follows
• Sauteed Potatoes, recipe follows
• 1 pound fresh spinach, washed
• 1 pint heavy cream
• 1 teaspoon freshly ground nutmeg
• Kosher salt and fresh cracked black pepper
• 1 pound large Yukon gold potatoes
• 4 ounces duck fat (vegetable oil can be substituted)

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