Instructions: For lamb: Rehydrate mushrooms in 1/2 cup warm water for about 20 minutes.

Remove mushrooms and strain liquid, reserving liquid. Place mushroom soaking liquid, mushrooms, olive oil, garlic, thyme and chicken stock in a saucepan.

Bring mixture to boil. Remove from stove and add lamb loins. Let them sit in mixture for 15 minutes. (If mixture gets too cool, return to heated burner until it reaches a simmer again, then remove from burner to let lamb continue cooking.)

For parsnip puree: Saute shallots and potatoes in olive oil. Add parsnips, olive oil, butter and cream. Put mixture in blender and puree.

To serve: Slice lamb loin. Drizzle aged balsamic over 4 plates. Divide parsnip puree among plates. Top each plate with a few slices of lamb, and serve.

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