Caramelized Australian Lamb Chops With Morel & Shiitake Mushrooms Infused With Rosemarry

Ingredients

Lamb

12 lamb shoulder chops

Marinade

1 tablespoon olive oil
1 tablespoon Worcestershire sauce (or red wine vinegar)
2 tablespoons dark brown sugar
2 teaspoons honey mustard
1 tablespoon lemon juice
5-6 stalks of rose marry

Mushrooms

1 tray each morel & shiitake mushrooms , trimmed
4 tablespoons olive oil
1 tablespoon red wine vinegar
2 teaspoons fresh rosemary, finely chopped
2 tablespoons currants
Salt and pepper, to taste
Preparation

Combine the marinade ingredients in bowl and brush over all sides of the lamb chops. Cover and refrigerate for at least 30 minutes for flavors to infuse.

Drain excess marinade and cook lamb on medium high heat, turning frequently, about 10-12 minutes for medium or until cooked as desired. Transfer to a plate, cover with foil and let stand for 5 minutes before serving.
To prepare the mushrooms, place all ingredients in plastic bag and toss. Wrap in foil and place on the grill with the lamb, turning pouch occasionally until mushrooms are cooked as desired.

CRÈME BRULÉE À LA VANILLE

Crème brûlée, also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served cold; it is sometimes served warm in North America.
The custard base is traditionally flavored with vanilla, but is also sometimes flavored with lemon or orange (zest), rosemary, chocolate, coffee, liqueurs, or other fruit.

follow this recepie and i assure you the best Crème brûlée.

Ingredients

Custard
250 ml /1 cup milk
750 ml / 3 cups cream
½ tsp vanilla extract
160 g / 5.3 oz granulated sugar
12 egg yolks

Caramelisation
100g / 3½ oz brown sugar (demarara)

Method

Preheat the oven to 210ºF.

Line a deep baking pan with paper toweling and arrange the ramekins making sure they do not touch.

Make the custard:

Heat the milk, cream, half the sugar and the vanilla together over medium heat until it comes to a boil. Remove from the heat. In a mixing bowl, whisk the egg yolks and remaining sugar until light yellow and thick. While whisking, gradually incorporate the hot milk. Strain through a fine sieve back into the pan and place back onto the heat.
Using a wooden spoon, stir the custard mixture in a figure eight pattern. Cook while stirring constantly until the mixture coats the back of the spoon and leaves a trace when you run a finger through. DO NOT ALLOW IT TO BOIL.
Fill the ramekins with the finished custard mixture.

Cooking the crèmes brûlées:

Place the baking pan in the oven and carefully fill it with hot water 2/3 of the way up the side of the ramekins. Close the oven door and bake for approximately 45 minutes. Check to ensure that the oven is not too hot. If the crèmes begin to color around the edges, reduce the heat by 10 degrees. To test the crèmes for doneness, pierce with the tip of a small knife. It should come out with some traces of the cooked custard, but not completely coated. Continue baking for a further 5 minutes and test again.

When the crèmes brûlees are cooked, carefully remove the baking pan from the oven. Transfer the ramekins to a cooling rack. When the crèmes brûlees reach room temperature, place them in the refrigerator until cold, approximately 1 hour or overnight.

To serve: sprinkle the crèmes brûlees with the sugar, tap off the excess and caramelize the surface of the crèmes with a blowtorch, or under a hot broiler. Serve immediately.