Rack Of Lamb Mint Bearnaise And Braised Peas And Lettuce Recipes

RACK OF LAMB WITH HERB CRUST AND MINT-BASIL PESTO

Steps:

• Place a rack in the upper third of the oven and preheat the oven to 450 degrees F.
• For the lamb with herb crust: Place the parsley, olive oil, mustard, rosemary, garlic, lemon zest and juice and a generous amount of salt and pepper in the bowl of a food processor. Puree until the mixture becomes a paste. Spread the mixture all over the lamb (try to avoid the bones and get it all on the meat).
• Place the lamb on a rimmed baking sheet bone-side up, and roast until an internal thermometer reaches 130 degrees F for medium rare, 15 to 20 minutes. Transfer the lamb to a cutting board, cover loosely with aluminum foil and let rest for about 10 minutes.
• For the mint-basil pesto: While the meat is roasting and resting, place the mint, basil, parsley, lemon juice, honey, garlic and some salt and pepper in a clean food processor bowl. Puree to a paste; scrape down the sides of the food processor once and process again. Transfer to a serving bowl with a small spoon to serve.
• Slice the racks of lamb into either single or double chops. Serve with the pesto passed on the side.

RACK OF LAMB WITH MINT-BASIL PESTO

Steps:

• Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy.
• Preheat the oven to 400 degrees F.
• Generously sprinkle the lamb racks with salt and pepper. Heat the remaining 2 tablespoons oil in a grill pan or heavy large skillet over high heat. Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side. Transfer the lamb rack meat side up on a heavy large baking sheet. Repeat with the remaining 2 lamb racks.
• Roast the lamb in the oven until cooked to desired doneness, about 20 minutes for medium-rare. Transfer the lamb racks to a work surface. Set aside for 10 minutes. Cut the lamb between the bones into single chops. Spread the pesto over 1 cut side of each chop. Arrange the chops, pesto side up, on plates or a platter, and serve.
• Do-Ahead Tip: The pesto and lamb racks may be prepared up to this point 1 day ahead. Cover the pesto and lamb separately and refrigerate. Allow extra time for the chilled lamb to roast.
• Alternately, the racks of lamb can be sliced then broiled before serving. To broil the lamb: Use 18 to 24 meaty single lamb rib chops (about 2 1/2 ounces each, from 3 racks of lamb). Preheat the broiler. Arrange the lamb chops in a single layer over 2 heavy baking sheets. Lightly brush the lamb chops with oil and sprinkle with salt and pepper. Watching closely, broil the lamb chops 3 inches from the heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Spread the pesto over the chops. Arrange the chops pesto side up on plates or a platter, and serve.
• RECOMMENDED WINE #1: Boroli Barolo 1998
• REGION/ORIGIN: Barolo, Piedmont
• GRAPE/VARIETAL: Nebbiolo
• RECOMMENDED WINE #2: Avignonesi Vino Nobile d'Montepulciano 2001
• REGION/ORIGIN: Montepulciano, Tuscany
• GRAPE/VARIETAL: Sangiovese (Prugnolo Gentile - local clone of sangiovese)

MINT CRUSTED RACK OF LAMB

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.

BRAISED LEEKS, PEAS, AND LETTUCE

Steps:

• Melt butter in a large wide saucepan over medium-low heat. Cook leeks, partially covered and stirring occasionally, until tender but not browned, 5-7 minutes. Season with 1 tsp. salt and 1/2 tsp. pepper, then pour in wine. Increase heat to medium-high and continue to cook, stirring occasionally, until wine is reduced by half, 1-2 minutes. Add lettuce, peas, and 1 cup water. Partially cover pan and bring liquid to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until lettuce and peas are tender, about 5 minutes.
• Remove from heat, then stir in chives, mint, and lemon zest; season with salt and pepper. Transfer to a platter. Top with pistachios.

BRAISED LETTUCE WITH PEAS

Steps:

• Melt the butter in a large sauté pan with a lid. Fry the onion gently for about 5 mins, until softened. Meanwhile, pull any damaged or coarse outer leaves from the lettuces and trim the bases. Cut the lettuces in half lengthways, through the base.
• Place the lettuce cut-side up on top of the onions and cook for half a minute, then turn over and cook for another 30 secs. Pour over the stock and lightly season. Put the lid on the pan, reduce the heat to the minimum and cook for 10 mins.
• With a slotted spoon, lift the lettuces out and put into a sieve over a bowl. Raise the heat under the pan and boil the juices until reduced by half. Add the cream or crème fraîche and petits pois and boil for 1 min until heated through. Arrange lettuces in a serving dish and pour over the pea-and-cream sauce.

RACK OF LAMB, MINT BEARNAISE AND BRAISED PEAS AND LETTUCE

Steps:

• Bearnaise: Put all ingredients exceptthe egg yolks and butter in a small saucepan and simmer until reduced by half, this will take only 1-2 minutesStrain liquid into a bowl and discard the solids Place the egg yolks and vinegar reduction into a food processor, and process until light and frothy. With the motor running, slowly drizzle in the hot butter to make a thick sauce. Add mint, season well and process again. Tip into bowl, cover and keep warm until ready to serve. Lamb: Preheat oven to 200c. Heat an ovenproof saute pan with a little olive oil. Season the lamb and quickly brown on both sides. Roast 7 mins, turn the racks over and roast for a further 7 mins for medium rare lamb. Cooking time will depend on the size of the lamb rack. Transfer to a plate, cover loosley and rest for 5 mins. Braised peas: Melt the butter in a saucepan and cook the bacon, onion and garlic with a pinch of salt , until the onion is tender. Add the peas, lettuce, wine and stock and bring to the boil. Simmer until the peas are cooked. Add mint just before serving. To serve: Slice the lamb into cutlets. Divide the peas and the lettuce between shallow serving plates and top each one with four lamb cutlets and a spoonful of mint Bearnaise.

ROAST LEG OF LAMB WITH FORK-MASHED MINT PEAS

Steps:

• To make the lamb: the night before, tie off lamb with kitchen twine, drawing it around every 2 inches. Season with pepper, garlic, rosemary and lemon; coat with 2 tablespoons olive oil. Cover tightly with plastic wrap and refrigerate.
• Two hours before cooking, take the leg out of the refrigerator so that the meat comes to room temperature. Season lamb with half a teaspoon of salt per pound.
• Preheat the oven to 350 degrees. Put the roasting pan on the stovetop and turn the flame to medium-high; add remaining tablespoon of olive oil. Place leg of lamb in pan and sear to golden brown on all sides. Turn off flame and remove lamb; place roasting rack in pan and put leg of lamb on rack. (If you don't have a roasting rack, use a professional shortcut and take 2 feet of aluminum foil, crush it into a bagel-size circle and put it under the leg.)
• After 1 hour, check temperature in the deepest part of the leg with an instant-read thermometer (for medium-rare lamb, the rule of thumb is 15 minutes a pound). The thermometer should read 118 degrees for a bloody medium-rare, 120 degrees for rosy pink. Remember that the ends will be hotter and more cooked.
• Place lamb on platter and let rest at least 20 minutes before carving. Deglaze pan with 1 cup chicken stock. Strain, and pour half the liquid onto the platter with the lamb, saving the rest for the peas.
• To make the peas: heat a heavy 5-quart saucepan over a medium flame. Add deglazing liquid from roasting pan and then the peas. As they soften, mash the peas against side of saucepan with the tines of a fork, pressing in the meaty deglazing liquid. When mashed to desired level, season with salt and pepper; add torn mint leaves and stir. Serve immediately.

ROAST RACK OF LAMB WITH MINT

Steps:

• Preheat oven to 475 degrees. In the bowl of a food processor, combine shallot, garlic, mustard, 3 tablespoons olive oil, and mint; season with salt and pepper. Pulse until a medium-textured paste forms, about 30 seconds; set aside.
• Heat a cast-iron skillet large enough to accommodate the half-rack of ribs, over medium-high heat. Add the remaining tablespoon olive oil. Season lamb with salt and pepper, and place in the skillet, fat side down. Sear meat on both sides until well browned, 4 to 5 minutes. Remove the skillet from the heat, and transfer the lamb to a clean surface.
• Spread the reserved mint paste on the meaty side of the lamb, and place the lamb in a shallow baking pan. Transfer to the oven, and roast until the lamb is medium rare, or until the internal temperature is 130 degrees. 18 to 22 minutes. Remove from the oven, and place lamb on a cutting board; let rest for 5 to 10 minutes before slicing. Slice between the bones, and serve.

RACK OF LAMB WITH MINTED PEA PUREE

Steps:

• Preheat the oven to 200 degrees C.
• Place the lamb on a rack in a baking dish.
• Place the mint, garlic, vinegar and sugar in a food processor and work until a paste forms.
• Add the olive oil slowly to the mixture adding a little more if the mixture seems too thick-if the mixture seems too runny, add a few more mint leaves.
• Season to taste.
• Coat the lamb with the mint paste and marinate for 15 minutes.
• Place in the oven and cook for 20-25 minutes or until done to your liking.
• Minted Pea Puree: Place the potato in a saucepan and boil until tender.
• Add the peas and cook for another 5 minutes.
• Drain and place in food processor along with butter and mint leaves.
• Pulse for a short time so mixture is smooth, but with a little texture.
• Serve with the lamb.

BUTTER-BRAISED PEAS, LETTUCE & MINT

Steps:

• In a large frying pan, bring the stock to a simmer. Whisk in the butter, then add the peas and capers and cook for 1 min. Add the Gem leaves, iceberg and mint, then cook gently until just wilted. Season with salt and black pepper, remove from the heat, garnish with the pea shoots and serve with bread or toast.

MINT GLAZED RACK OF LAMB FOR ONE

Steps:

• Season your rack with the rosemary, oregano& salt& pepper.
• Have your oven temp at 375 degrees F.
• Place your rack in an open oven proof pan and cook for about 20- 25 minutes (it depends on how thick the rack is).
• Meanwhile, melt the jelly with the garlic and parsley in a small saucepan.
• Take out the rack and pour the glaze over it.
• Return to oven, apprx 10 minutes, until the internal temp reaches 160-165 degrees F.
• This will have the rack still a bit pink.