Herbed Rack Of Lamb With Parsley, Mint, And Walnut Sauté
Serves: 6
Darlene Legros
1 January 1970
Based on User reviews:
54
Spice
57
Sweetness
44
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
5 tbsps
Olive Oil2 tsps
Coarse Kosher Salt2 tbsps
Extra-Virgin Olive Oil1 cup
Shallot (finely chopped)1 cup
Water2 tsps
Lemon Peel (grated)2 tbsps
Walnut Oil1 tbsp
Lemon Juice (fresh)Directions:
1
For lamb: Place lamb racks on heavy large rimmed baking sheet
2
Brush lamb with 1 tablespoon oil
3
Sprinkle with 2 teaspoons coarse salt and pepper
4
Mix all herbs in small bowl; press firmly over meat side of lamb to adhere
5
Let stand 2 hours at room temperature
6
(Can be made 6 hours ahead
7
Cover and refrigerate
8
) Preheat oven to 425°F
9
Heat remaining 4 tablespoons oil in heavy large nonstick skillet over medium-high heat
10
Working in batches, add lamb, meat-and-herb side down, and cook until brown, about 4 minutes
11
Transfer racks to baking sheet, meat-and-herb side up
12
Roast lamb until meat thermometer inserted into center registers 125°F for medium-rare, about 13 minutes
13
Remove from oven and let stand 15 minutes
14
Place lamb racks on heavy large rimmed baking sheet
15
Brush lamb with 1 tablespoon oil
16
Sprinkle with 2 teaspoons coarse salt and pepper
17
Mix all herbs in small bowl; press firmly over meat side of lamb to adhere
18
Let stand 2 hours at room temperature
19
(Can be made 6 hours ahead
20
Cover and refrigerate
21
) Preheat oven to 425°F
22
Heat remaining 4 tablespoons oil in heavy large nonstick skillet over medium-high heat
23
Working in batches, add lamb, meat-and-herb side down, and cook until brown, about 4 minutes
24
Transfer racks to baking sheet, meat-and-herb side up
25
Roast lamb until meat thermometer inserted into center registers 125°F for medium-rare, about 13 minutes
26
Remove from oven and let stand 15 minutes
27
Meanwhile, prepare sauté: Heat olive oil in heavy large skillet over medium heat
28
Add shallots and sauté until soft, about 4 minutes
29
Add parsley and sauté until wilted, about 2 minutes
30
Add mint, 1/2 cup water, and lemon peel and cook until parsley is tender, about 3 minutes
31
Mix in walnuts, walnut oil, and lemon juice
32
Season with salt and pepper
33
Heat olive oil in heavy large skillet over medium heat
34
Add shallots and sauté until soft, about 4 minutes
35
Add parsley and sauté until wilted, about 2 minutes
36
Add mint, 1/2 cup water, and lemon peel and cook until parsley is tender, about 3 minutes
37
Mix in walnuts, walnut oil, and lemon juice
38
Season with salt and pepper
39
Cut lamb between bones into individual chops
40
Divide parsley sauté among 6 plates
41
Top with lamb chops and serve
42
Cut lamb between bones into individual chops
43
Divide parsley sauté among 6 plates
44
Top with lamb chops and serve