Herb Crusted Rack of Lamb with Parsley, Mint, and Walnut Sauté
Ingredients: (Rack of Lamb, 6 servings):
- 3 lamb racks, trimmed of all fat and silver skin and frenched
- 2 teaspoons kosher salt
- freshly ground black pepper
- ½ cup finely chopped Italian parsley
- ¼ cup finely chopped rosemary
- ¼ cup finely chopped spearmint
- ¼ cup olive oil
Instructions:
Sprinkle the lamb with the salt and pepper. Toss together the herbs in a shallow bowl. One by one firmly press the lamb racks into the herb mixture so that the herbs adhere to all exposed surfaces of the meat. Wrap the lamb tightly in plastic wrap and refrigerate for at least 2 hours or as much as 8.
Preheat the oven to 425 degrees. Heat the olive oil in a very large ovenproof skillet over medium-high heat until wisps of smoke begin to rise. Unwrap the lamb racks and carefully lower them into the pan on their sides with the bones curving upward and facing towards the outside (they might extend beyond the edge of the skillet). Cook until the underside is a very deep brown color, about 3 minutes. Turn the racks over so that the bones curve downwards and put the skillet
in the oven. Roast about 8 - 12 minutes for medium rare, or until an instant read thermometer inserted into the center registers 125° . Transfer the racks to a warm platter, cover lightly with aluminum foil, and let them rest while you prepare the parsley.
Ingredients (Parsley, Mint, and Walnut Sauté):
- 2 tablespoons extra virgin olive oil
- ½ cup finely chopped shallot
- 6 cups gently packed Italian parsley leaves, washed and spun dry
- ¾ cup very coarsely chopped spearmint leaves
- ¾ teaspoon kosher salt
- Grated zest of 1 lemon
- ½ cup water
- 2 tablespoons best quality toasted walnut oil
- ¾ cup roughly chopped toasted walnuts
- 1 tablespoon freshly squeezed lemon juice
Instructions:
Pour the olive oil into a large skillet set over medium heat. Add the shallot and cook, stirring constantly, until it softens. Add the parsley and toss with tongs until it wilts down. Add the mint, salt, lemon zest, and water and toss to combine. Continue to cook until the liquid boils away and the parsley is tender, about 3 minutes. Toss in the walnut oil, walnuts and lemon juice.
Spoon the parsley into a mound in the center of a large heated platter. Slice the lamb racks between the bones into individual chops and arrange them around the parsley.
Copyright 2003 © Jerry Traunfeld
Photography by John Granen
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