Cooking Index - Cooking Recipes & IdeasHerbed Rack Of Lamb With Parsley, Mint, And Walnut Saute Recipe - Cooking Index

Herbed Rack Of Lamb With Parsley, Mint, And Walnut Saute

Have the butcher "french" the lamb racks, which entails trimming the fat from the lamb and between the bones.

Type: Lamb
Courses: Main Course
Serves: 6 people

Recipe Ingredients

  Lamb
3   Racks lamb - (1 1/4 lbs ea) - frenched
5 tablespoons 75mlOlive oil
2 teaspoons 10mlCoarse kosher salt
1/2 cup 73g / 2.6ozFinely-chopped fresh Italian parsley
1/4 cup 36g / 1.3ozFinely-chopped fresh rosemary
1/4 cup 36g / 1.3ozFinely-chopped fresh mint
  Parsley Saute
2 tablespoons 30mlExtra-virgin olive oil
1/2 cup 73g / 2.6ozFinely-chopped shallots
6 cups 240g / 8.5ozFresh Italian parsley leaves - (packed)
  = (from 2 large bunches)
3/4 cup 30g / 1.1ozVery coarsely-chopped fresh mint leaves
1/2 cup 118mlWater
2 teaspoons 10mlGrated lemon peel
3/4 cup 109g / 3.8ozCoarsely-chopped toasted walnuts - - (abt 2 1/2 oz)
2 tablespoons 30mlWalnut oil
1 tablespoon 15mlFresh lemon juice

Recipe Instructions

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.)

Preheat oven to 425 degrees. 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 degrees for medium-rare, about 13 minutes. Remove from oven and let stand 15 minutes.

Meanwhile, prepare Parsley Saute: Heat olive oil in heavy large skillet over medium heat. Add shallots and saute until soft, about 4 minutes. Add parsley and saute 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.

Cut lamb between bones into individual chops. Divide parsley saute among 6 plates. Top with lamb chops and serve.

This recipe yields 6 servings.

Source:
Bon Appetit, September 2003

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