Best Rack Of Lamb With Spinach Pine Nut Crust And Minted Pea Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RACK OF LAMB WITH SPINACH PINE-NUT CRUST AND MINTED PEA SAUCE



Rack of Lamb with Spinach Pine-Nut Crust and Minted Pea Sauce image

Yield Serves 6

Number Of Ingredients 17

For crust mixture
1/2 cup pine nuts (about 3 ounces)
1 pound spinach (about 2 bunches)
1 cup packed fresh flat-leafed parsley leaves
1/4 pound sliced smoked ham
1/4 cup unsalted butter, softened
2 cups fine fresh bread crumbs
1 whole large egg
1 large egg yolk
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 racks of lamb (8 ribs and about 1 1/2 pounds each), frenched to eye of meat*
1 tablespoon vegetable oil
2 tablespoons Dijon mustard
Accompaniment:minted pea sauce
*available by request from butchers

Steps:

  • Make crust mixture:
  • Preheat oven to 350°F. 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°F. 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°F. for medium-rare. Transfer lamb to a cutting board and let stand 10 minutes.
  • Cut lamb into individual chops and serve with sauce.

ROASTED RACK OF LAMB WITH MINT PESTO



Roasted Rack of Lamb with Mint Pesto image

Provided by Sandra Lee

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 12

1 (2 to 2 1/2 pound) frenched rack of lamb
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
Mint Pesto, recipe follows
1 bunch fresh mint, leaves only
2 tablespoons chopped walnuts
2 tablespoons mint jelly
1 tablespoon chopped garlic
1 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar
1/4 teaspoon red pepper flakes
Pinch kosher salt and freshly ground black pepper

Steps:

  • Let the lamb come to room temperature for about 30 minutes before you are ready to roast. Season the lamb on all sides with salt and pepper, to taste.
  • Preheat the oven to 350 degrees F.
  • Heat the oil in a large, heavy-bottomed skillet with a heatproof handle over medium-high heat. Put the rack into the pan, fat side down, and sear it until it is browned, about 2 to 3 minutes. Turn the rack over and sear the other side for 2 minutes. Put the pan into the oven, and roast the lamb until it is medium-rare, or until the internal temperature reaches 125 to 130 degrees F on an instant-read thermometer, about 15 to 20 minutes. Remove the lamb from the oven, cover it with foil, and let it rest for about 10 minutes before slicing into chops. Serve with the Mint Pesto.
  • Combine all of the ingredients in the bowl of a food processor. Process until the mixture is almost smooth. Taste and adjust the seasonings with salt and pepper, to taste. The pesto may be made 1 day ahead, covered and refrigerated. Bring the pesto to room temperature before serving.

ROAST RACK OF LAMB WITH MINT SAUCE



Roast Rack of Lamb with Mint Sauce image

The lamb that we buy today hardly requires a typical English mint sauce (the puckery flavor was originally designed to cut through the stronger taste of mutton), but the combination is by now a traditional and still-welcome one. Buttered carrots and a watercress salad would complement the lamb nicely. Uncork a full-bodied Cabernet Sauvignon or red Bordeaux.

Categories     Lamb     Mustard     Roast     New Year's Eve     Mint     Rack of Lamb     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

3 8-chop racks of lamb, trimmed
6 tablespoons Dijon mustard
3 cups fresh white breadcrumbs
6 tablespoons chopped fresh mint
Fresh mint sprigs
Mint Sauce
1 cup plus 2 tablespoons chopped fresh mint
1/2 cup canned beef broth
1/3 cup minced shallots
6 tablespoons red wine vinegar
1/4 cup sugar
2 teaspoons cornstarch

Steps:

  • To make lamb:
  • Preheat oven to 450°F. Sprinkle lamb with salt and pepper. Spread 1 tablespoon mustard on each side of each lamb rack. Mix breadcrumbs and mint in medium bowl. Press breadcrumb mixture onto lamb, coating completely.
  • Arrange lamb, meat side up, on large baking sheet with rim. Roast lamb 10 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into lamb registers 130°F. for medium-rare, about 20 minutes longer.
  • Transfer lamb to work surface. Tent with foil; let stand 5 minutes. Cut lamb racks between bones into chops. Arrange chops on plates. Garnish with mint sprigs; pass Mint Sauce separately.
  • To make sauce:
  • Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.
  • Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoon mint. Season to taste with salt and pepper. Makes about 1 cup.

MINT CRUSTED RACK OF LAMB



Mint Crusted Rack of Lamb image

I love how the sweet, herbaceous crust works with the subtly gamey meat. Lamb is obviously a popular Easter menu option and this mint-crusted rack of lamb is perfect for the occasion.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb

Time 50m

Yield 4

Number Of Ingredients 17

1 cup fresh mint leaves
2 cloves garlic, sliced
2 tablespoons olive oil
½ cup plain bread crumbs
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 ½ tablespoons finely grated Parmigiano-Reggiano cheese
¼ cup Dijon mustard
2 teaspoons honey
2 tablespoons extra virgin olive oil
2 teaspoons rice vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 pinch salt and freshly ground black pepper to taste
2 (1 1/4 pound) racks of lamb, trimmed
1 teaspoon vegetable oil
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with foil.
  • Cook mint leaves in a pot of boiling water for about 10 seconds.
  • Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.
  • Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.
  • Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.
  • Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.
  • Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside.
  • Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
  • Season each rack with salt and black pepper on all sides.
  • Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.
  • Transfer lamb racks to the foil-lined baking sheet.
  • Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.
  • Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.

Nutrition Facts : Calories 681.1 calories, Carbohydrate 20.2 g, Cholesterol 121.9 mg, Fat 52.9 g, Fiber 0.7 g, Protein 29 g, SaturatedFat 18.4 g, Sodium 625.1 mg, Sugar 7 g

MINTED PEA SAUCE



Minted Pea Sauce image

Categories     Sauce     Blender     Herb     Easter     Quick & Easy     Mint     Pea     Spring     Gourmet

Yield Makes about 2 1/2 cups

Number Of Ingredients 4

1 1/2 cups chicken broth (12 fluid ounces)
2 1/4 cups frozen peas (about a 10-ounce package)
3/4 cup packed fresh mint leaves
2 tablespoons unsalted butter

Steps:

  • In a 3-quart saucepan bring broth to a boil. Add 2 cups peas, mint, and butter to broth and simmer, uncovered, 5 minutes, or until peas are tender. In a blender purée mixture until smooth (use caution when blending hot liquids) and pour through a fine sieve into cleaned pan. Add remaining 1/4 cup peas and simmer until peas are just tender, about 2 minutes. Season sauce with salt and pepper.

RACK OF LAMB PERSILLADE



Rack of Lamb Persillade image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 5 to 6 servings

Number Of Ingredients 9

3 small or 2 large racks of lamb, frenched
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups loosely packed fresh parsley leaves
1 tablespoon chopped garlic cloves (3 cloves)
1 cup fresh white bread crumbs
2 teaspoons grated lemon zest (2 lemons)
4 tablespoons (1/2 stick) unsalted butter, melted

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the racks in a roasting pan, fat side up. Rub the tops with olive oil and sprinkle with the salt and pepper. Roast the lamb for 10 minutes.
  • Meanwhile, place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they're both finely minced. Add the bread crumbs and lemon zest and process for a second until combined.
  • Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.
  • Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve.

RACK OF LAMB



Rack of Lamb image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, "frenched" (see note)

Steps:

  • In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
  • Preheat the oven to 450 degrees F.
  • Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

Related Topics