Herbed Rack Of Lamb With Parsley Mint And Walnut Sauté Recipes

HERB CRUSTED RACK OF LAMB

Steps:

• Preheat your oven to 450°F.
• Season the rack of lamb with salt and pepper. Set aside.
• In a small bowl combine the breadcrumbs, mint, parsley, red pepper flakes. garlic, salt and pepper.
• In a large skillet heat the olive oil over medium-high heat. Add the rack of lamb and sear on all sides, about 2 minutes per side or until browned. Turn the heat off.
• Brush the rack of lamb with Dijon mustard on both sides then press the breadcrumb mixture over the lamb. The mustard should help with the breadcrumb mixture sticking to the lamb.
• Transfer the skillet with the rack of lamb to your oven and bake for 18 minutes to 25 minutes or until a thermometer inserted in the thickest part of the lamb registers your desired temperature. Read recipe notes for temperatures.
• Let the rack of lamb rest for about 5 to 10 minutes before cutting into chops.

HERBED RACK OF LAMB WITH PARSLEY, MINT, AND WALNUT SAUTé

Steps:

• 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°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.
• Meanwhile, prepare sauté:
• 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.

HERBED RACK OF LAMB

Steps:

• Heat oven to 450°F. Spray rack in shallow roasting pan with cooking spray. Place lamb on rack in pan.
• In small bowl, mix remaining ingredients. Spread mixture over meaty side of lamb.
• Bake uncovered 25 to 30 minutes for medium-rare (145°F), 30 to 35 minutes for medium (160°F). Cover loosely with foil; let stand 5 minutes before slicing. Slice between ribs to serve.

HERBED RACK OF LAMB

Steps:

• Combine parsley, spring onions, garlic, rosemary, breadcrumbs and melted butter in a bowl.
• Sprinkle the rack of lamb with salt and pepper.
• Melt the extra butter in a pan and brown lamb evenly all over.
• Cover lamb with the herb mixture and place in a baking dish.
• Bake at 425F degrees for 15-20 minutes.
• (lamb should be quite pink) Remove and keep warm for 10 minutes.
• Slice into individual chops.
• Serve with pan juices.