Rack Of Lamb w Spinach Pine Nut Crust & Minted Pea Sauce

Recipe Ingredients

		For The Crust
1/2 cup	118ml	Pine nuts - (abt 3 oz)
1 lb	454g / 16oz	Spinach - (abt 2 bn)
1/4 lb	113g / 4oz	Sliced smoked ham
1 cup	40g / 1.4oz	Fresh flat-leafed parsley leaves - - (packed)
1/2		Unsalted butter - softened
2 cups	292g / 10oz	Fine fresh bread crumbs
1 cup	198g / 7oz	Egg (large)
1 cup	198g / 7oz	Egg yolk (large)
1 teaspoon	5ml	Finely-grated fresh lemon zest
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		For The Lamb
3		Lamb racks (8 ribs, abt 1 1/2 lbs ea) - frenched to eye of
		Meat
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Vegetable oil
2 tablespoons	30ml	Dijon mustard
		Accompaniment
		Minted Pea Sauce - see * Note

Recipe Instructions

* Note: See the "Minted Pea Sauce" recipe which is included in this collection.

Preheat oven to 350 degrees.

Make crust mixture: In a baking pan toast pine nuts in middle of oven until golden, about 10 minutes, and cool. Discard stems from spinach and coarsely chop spinach. Rinse spinach and drain in a colander. In a large heavy kettle cook spinach in water clinging to leaves, covered, 1 minute, or until just wilted. Drain spinach well in colander, pressing out excess liquid with back of a large spoon, and cool. Tear ham into pieces. In a food processor pulse spinach with nuts, parsley, ham, and butter until finely chopped and transfer to a large bowl. Stir in remaining crust ingredients until combined well. Crust mixture may be made 1 day ahead and chilled, covered.

Increase temperature to 425 degrees.

If leaving strip of fat on racks, score a diamond pattern on fat with tip of a sharp thin knife. Halve lamb racks to form six 4-rib pieces. Pat lamb dry and season with salt and pepper.

In a large heavy skillet heat oil over moderately-high heat until hot but not smoking and lightly brown pieces 2 at a time, on all sides, about 1 minute total for each batch. Transfer pieces as browned to a large shallow roasting pan and arrange meaty-sides up. Spread meaty side of each piece with 1 teaspoon mustard. Divide crust mixture into 6 portions and pat over mustard coating on each piece, gently pressing to help adhere.

Roast lamb in middle of oven 25 minutes, or until a thermometer inserted 2-inches into center registers 135 degrees for medium-rare. Transfer lamb to a cutting board and let stand 10 minutes.

Cut lamb into individual chops and serve with Minted Pea Sauce.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9101 broadcast 04-06-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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