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

Recipe Ingredients

		Lamb
3		Racks lamb - (1 1/4 lbs ea) - frenched
5 tablespoons	75ml	Olive oil
2 teaspoons	10ml	Coarse kosher salt
1/2 cup	73g / 2.6oz	Finely-chopped fresh Italian parsley
1/4 cup	36g / 1.3oz	Finely-chopped fresh rosemary
1/4 cup	36g / 1.3oz	Finely-chopped fresh mint
		Parsley Saute
2 tablespoons	30ml	Extra-virgin olive oil
1/2 cup	73g / 2.6oz	Finely-chopped shallots
6 cups	240g / 8.5oz	Fresh Italian parsley leaves - (packed)
		= (from 2 large bunches)
3/4 cup	30g / 1.1oz	Very coarsely-chopped fresh mint leaves
1/2 cup	118ml	Water
2 teaspoons	10ml	Grated lemon peel
3/4 cup	109g / 3.8oz	Coarsely-chopped toasted walnuts - - (abt 2 1/2 oz)
2 tablespoons	30ml	Walnut oil
1 tablespoon	15ml	Fresh 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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