Herbed Rack of Lamb with Parsley, Mint, and Walnut Sauté

Ingredients for Herbed Rack of Lamb with Parsley, Mint, and Walnut Sauté

• 3 575g racks of lamb, frenched

• 5 tablespoons olive oil

• 2 cucchiaini di sale kosher grosso

• 1/2 cup finely chopped fresh Italian parsley

• 1/4 cup finely chopped fresh rosemary

• 1/4 tazza di menta fresca tritata finemente

• 2 cucchiai di olio extravergine d'oliva

• 120ml scalogni finemente tritati

• 6 cups (packed) fresh Italian parsley leaves (from 2 large bunches)

• 3/4 cup very coarsely chopped fresh mint leaves

• 1/2 cup water

• 2 cucchiaini di scorza di limone grattugiata

• 110g coarsely chopped toasted walnuts (about 70g )

• 2 cucchiai di olio di noce

• 1 cucchiaio di succo di limone fresco

How to make Herbed Rack of Lamb with Parsley, Mint, and Walnut Sauté

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 218°C. Heat remaining 60ml 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 centre registers 52°C for medium-rare, about 13 minutes. Remove from oven and let stand 15 minutes.

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.

Cut lamb between bones into individual chops. Divide parsley sauté among 6 plates. Top with lamb chops and serve.

Avvertenza

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