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Roasted Rack of Lamb with Spring Succotash and Wilted Spinach Recipe

Roasted Rack of Lamb with Spring Succotash and Wilted Spinach Recipe

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Roasted Rack of Lamb with Spring Succotash and Wilted Spinach

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Ingredients

Count

Nutrition

487

Calories

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Ingredients:

Serving

1 medium yukon gold potato, peeled and cut into 1/2-inch chunks
3/4 cups extra-virgin olive oil
24 cloves (about 2 heads) garlic, peeled and smashed with back of knife
2 cups loosely packed fresh flat-leaf parsley leaves, chopped (from 1 bunch)
1/4 cup loosely packed fresh thyme leaves, chopped (from 1/2 bunch)
4 (1- to 1 1/2-lb) racks of lamb , trimmed of all but a 1/4-inch layer fat and frenched (each rack should have 8 ribs)
2 tbsp sea salt
1 tbsp freshly ground black pepper
2 tbsp canola oil
1 cup raw corn kernels ( cut from 2 cobs)
1 celery stalk, minced
1 garlic clove, minced
1/4 cup loosely packed fresh flat-leaf parsley leaves (from 8 sprigs)
1/2 cup fresh black-eyed peas
1/2 cup dry white wine
1 cup vegetable broth
1/4 cup (1/2 stick) unsalted butter
3 tsp fresh lemon juice (from 1 medium lemon)
2 tsp sea salt
1 tsp freshly ground black pepper
3 tbsp olive oil
8 cups loosely packed baby spinach leaves (about 7 oz)

Directions:

Prep potatoes: Bring medium saucepan water to boil. Reduce heat to moderate, add potato chunks and simmer, uncovered, until tender but not falling apart, 8 to 10 minutes. Drain potatoes and let cool to room temperature.
Marinate lamb: In large sealable plastic bag, combine olive oil, garlic, parsley, and thyme. Add racks of lamb and seal bag, pressing out air. Turn bag to coat lamb, then transfer to shallow baking pan and refrigerate, turning bag over occasionally, at least 2 hours and up to 12 hours.
Preheat oven to 350°F. Thirty minutes before roasting, remove lamb from refrigerator and allow to come to room temperature.
Remove lamb from marinade, discarding marinade. Sprinkle with salt and pepper and transfer to rack set in large roasting pan. Roast until thermometer inserted 2 inches into thickest part of lamb (do not touch bone) registers 130°F (for medium rare), approximately 25 minutes. Transfer to carving board, tent with foil, and let stand 10 minutes.
While lamb is roasting, make succotash and spinach: In medium skillet over moderately high heat, heat canola oil until hot but not smoking. Add potatoes and sauté just until starting to brown, about 8 minutes. Add corn and celery and sauté until aromatic, 3 to 5 minutes. Add garlic and parsley and sauté 1 minute. Add black-eyed peas and wine and bring to simmer, then reduce heat to moderate and continue simmering, uncovered, until liquid is reduced by half and mixture is slightly thickened, 1 to 2 minutes. Add broth, raise heat to moderately high, and bring to boil. Reduce heat to moderate and simmer, uncovered, until liquid is reduced by half and mixture is slightly thickened, about 4 to 5 minutes. Remove from heat and stir in butter, 1 1/2 teaspoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Keep warm.
In large, wide skillet over moderate heat, heat olive oil until hot but not smoking. Add spinach all at once and sauté, stirring occasionally, until just wilted, about 4 minutes. Transfer to medium bowl, sprinkle with remaining 1 teaspoon salt, 1/2 teaspoon pepper, and 1 1/2 teaspoons lemon juice, and toss to coat. Keep warm.
Plate and serve: Divide succotash evenly between 8 bowls and top each portion with small mound of spinach. Carve lamb into chops and place 4 chops on each serving. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	486.79 Kcal (2038 kJ)
Calories from fat	367.63 Kcal
		% Daily Value*
Total Fat	40.85g	63%
Cholesterol	32.56mg	11%
Sodium	2550.93mg	106%
Potassium	447.89mg	10%
Total Carbs	15.06g	5%
Sugars	1.77g	7%
Dietary Fiber	2.72g	11%
Protein	11.22g	22%
Vitamin C	36.1mg	60%
Iron	69.8mg	388%
Calcium	90.8mg	9%

Amount Per 100 g
Calories	179.65 Kcal (752 kJ)
Calories from fat	135.67 Kcal
		% Daily Value*
Total Fat	15.07g	63%
Cholesterol	12.02mg	11%
Sodium	941.4mg	106%
Potassium	165.29mg	10%
Total Carbs	5.56g	5%
Sugars	0.65g	7%
Dietary Fiber	1g	11%
Protein	4.14g	22%
Vitamin C	13.3mg	60%
Iron	25.8mg	388%
Calcium	33.5mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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