Herbed Rack of Lamb with Parsley, Mint, and Walnut Sauté
A elegant dish featuring herb-crusted rack of lamb served with a fresh parsley, mint and walnut sauté. The lamb is perfectly seasoned with herbs and roasted to medium-rare, complemented by a vibrant green herb and nut mixture.
Ingredients
- •3 racks lamb racks
- •5 tablespoons olive oil
- •2 teaspoons coarse kosher salt
- •½ cup fresh Italian parsley
- •¼ cup fresh rosemary
- •¼ cup fresh mint
- •2 tablespoons extra-virgin olive oil
- •½ cup shallots
- •6 cups fresh Italian parsley leaves
- •¾ cup fresh mint leaves
- •½ cup water
- •2 teaspoons grated lemon peel
- •¾ cup toasted walnuts
- •2 tablespoons walnut oil
- •1 tablespoon fresh lemon juice
Cooking Instructions
- 1.
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.)
120 min
- 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.
32 min
- 3.
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.
9 min
- 4.
Cut lamb between bones into individual chops. Divide parsley sauté among 6 plates. Top with lamb chops and serve.
5 min