Bon Appetit/September 2003

Herbed Rack of Lamb with Parsley, Mint, and Walnut Saute
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
LAMB: 3 1-1/4 pound racks of lamb, frenched 5 tablespoons olive oil 2 tespoons coarse kosher salt
1/2 cup finely chopped fresh Italian parsley 1/4 cup finely chopped fresh rosemary 1/4 cup finely chopped fresh mint
PARSLEY SAUTE: 2 tablespoons extra-virgin olive oil 1/2 cup finely chopped shallots 6 cups (packed) fresh Italian parsley leaves (from 2 large bunches)
3/4 cup very coarsley chopped fresh mint leaves 1/2 cup water 2 teaspoons grated lemon peel
3/4 cup coarsely chopped toasted walnuts (about 2-1/2 ounces) 2 tablespoons walnut oil 1 tablespoon fresh lemon juice



1 FOR LAMB: Place lamb racks on heavy large rimmed baking sheet. Brush lamb with 1 teaspoon 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.
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.
3 MEANWHILE, PREPARE 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.
4 Cut lamb between bones into individual chops. Divide parsley saute among 6 plates. Top with lamb chops and serve.

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