Herbed Rack of Lamb with Parsley, Mint, and Walnut Sauté |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Have the butcher french the lamb racks, which entails trimming the fat from the lamb and between the bones. Ingredients:
3 1 1/4-pound racks of lamb, frenched |
5 tablespoons olive oil |
2 teaspoons coarse kosher salt |
1/2 cup finely chopped fresh italian parsley |
1/4 cup finely chopped fresh rosemary |
1/4 cup finely chopped fresh mint |
2 tablespoons extra-virgin olive oil |
1/2 cup finely chopped shallots |
6 cups (packed) fresh italian parsley leaves (from 2 large bunches) |
3/4 cup very coarsely chopped fresh mint leaves |
1/2 cup water |
2 teaspoons grated lemon peel |
3/4 cup coarsely chopped toasted walnuts (about 2 1/2 ounces) |
2 tablespoons walnut oil |
1 tablespoon fresh lemon juice |
Directions:
1. For lamb: Place lamb racks on heavy large rimmed baking sheet. Brush lamb with 1 tablespoon oil. Sprinkle with 2 teaspoons coarse salt and pepper. Mix all herbs in small bowl; press firmly over meat side of lamb to adhere. Let stand 2 hours at room temperature. (Can be made 6 hours ahead. Cover and refrigerate.)
2. Preheat oven to 425°F. Heat remaining 4 tablespoons oil in heavy large nonstick skillet over medium-high heat. Working in batches, add lamb, meat-and-herb side down, and cook until brown, about 4 minutes. Transfer racks to baking sheet, meat-and-herb side up. Roast lamb until meat thermometer inserted into center registers 125°F for medium-rare, about 13 minutes. Remove from oven and let stand 15 minutes.
3. Meanwhile, prepare sauté: Heat olive oil in heavy large skillet over medium heat. Add shallots and sauté until soft, about 4 minutes. Add parsley and sauté until wilted, about 2 minutes. Add mint, 1/2 cup water, and lemon peel and cook until parsley is tender, about 3 minutes. Mix in walnuts, walnut oil, and lemon juice. Season with salt and pepper.
4. Cut lamb between bones into individual chops. Divide parsley sauté among 6 plates. Top with lamb chops and serve.
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