Rack Of Lamb With Minted Pea Puree Recipes

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RACK OF LAMB WITH APPLE-MINT PUREE



Rack of Lamb with Apple-Mint Puree image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 22

1 rack of lamb with 8 bones (about 2 pounds), excess fat trimmed
1 tablespoons plus 1/2 teaspoon Emeril's Creole Seasoning, recipe follows
3/4 cup plain breadcrumbs
2 teaspoons chopped fresh rosemary
1/4 cup extra-virgin olive oil
1/4 cup Creole or other whole-grain mustard
Apple-Mint Puree, recipe follows, for serving
4 sprigs fresh mint, for garnish, optional
5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablespoons onion powder
2 tablespoons cayenne pepper
2 tablespoons dried oregano
2 tablespoons dried thyme
2 medium Pink Lady, Gala, or Fuji apples
2 cups apple cider
1/4 cup chopped onion
3 teaspoons cider vinegar
2 tablespoons unsalted butter
2 tablespoons chopped fresh mint

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Season the lamb rack on all sides with 1 tablespoon of Emeril's Creole Seasoning; set aside.
  • In a small bowl, combine the breadcrumbs, remaining 1/2 teaspoon Emeril's Creole Seasoning, the rosemary, and oil, and mix until all the crumbs are moist. Set aside.
  • Heat a 14-inch skillet over medium heat until hot. Place the lamb rack, fat side down, in the pan, and brown well. Give each side a good sear, 5 to 10 minutes in total. Remove the skillet from the heat.
  • When the rack is cool enough to handle, transfer it to the prepared baking sheet. Brush the fat side of the rack generously with the mustard, and top with the breadcrumb mixture, packing it on lightly with your hands to form an even crust. Roast until an instant-read thermometer inserted in the center registers 135 degrees F (medium-rare), 25 to 30 minutes, or to your desired degree of doneness. Remove from the oven and let rest 15 minutes before carving between the bones.
  • To serve, smear some of the Apple-Mint Puree decoratively on 4 serving plates. Set two chops on the puree so their bones cross one another, and if desired, garnish with a mint sprig.
  • In a small bowl, combine all the ingredients thoroughly. Store in an airtight container for up to 6 months.
  • Peel and core the apples, chop them in 2-inch pieces, and add to a small pot. Add the cider, onion, and 2 teaspoons of the vinegar. Bring to a boil, reduce the heat to a simmer, and cook until the apples are tender and the flavors have come together, about 20 minutes. Remove from the heat.
  • Transfer the apple mixture to a blender and add the butter, mint, and remaining 1 teaspoon vinegar. Blend until you have a smooth puree. Serve warm. This will keep in an airtight container in the refrigerator for several days.

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

RACK OF LAMB WITH MINTED PEA PUREE



Rack of Lamb with Minted Pea Puree image

Mint and lamb are made for each other! I found this in an Aussie magazine, and it looks pretty good to me.

Provided by JustJanS

Categories     One Dish Meal

Time 1h

Yield 2 serving(s)

Number Of Ingredients 10

1 rack of lamb (6-8 point)
1 cup mint leaf
1 clove garlic, chopped
1 tablespoon red wine vinegar
1 pinch sugar
2 tablespoons olive oil
1 (200 g) medium new potatoes
400 g frozen peas or 400 g fresh peas
3 tablespoons butter
3/4 cup mint leaf

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.

BATTER-FRIED COD WITH MINTED PEA PUREE



Batter-Fried Cod With Minted Pea Puree image

ZWT6 Britain. The yeast in the batter makes the fried fish especially light and crisp. Recipe by Jeremy King and Chris Corbin on http://www.foodandwine.com.

Provided by UmmBinat

Categories     European

Time 2h25m

Yield 4 , 4 serving(s)

Number Of Ingredients 17

1 1/3 cups milk
1 (1/4 ounce) package active dry yeast
2/3 cup all-purpose flour, plus more for dredging
1/2 cup cornstarch
1/2 teaspoon soy sauce
1/8 teaspoon baking powder
1 pinch cayenne pepper
salt
vegetable oil, for frying
four 6-ounce cod fish fillet
fresh ground black pepper
2 1/2 tablespoons unsalted butter
1/2 small onion, finely chopped
two 10-ounce packages frozen peas
1/2 cup chicken stock or 1/2 cup low sodium chicken broth
salt & freshly ground black pepper
2 tablespoons finely chopped mint

Steps:

  • In a small saucepan, heat the milk until bubbles appear around the edge.
  • Remove from the heat and add the yeast.
  • Let stand until foamy, about 5 minutes.
  • In a large bowl, combine 2/3 cup of the flour with the cornstarch, soy sauce, baking powder, cayenne and 1/2 teaspoon of salt.
  • Stir in the yeast mixture.
  • Cover and let stand in a warm place for 1 1/2 to 2 hours.
  • Meanwhile Make Puree;.
  • Melt 1/2 tablespoon of the butter in a medium saucepan.
  • Add the onion and cook over moderate heat, stirring occasionally, until softened but not browned, about 3 minutes.
  • Add the peas and stock and season with salt and pepper.
  • Simmer over low heat for 15 minutes.
  • Transfer the pea mixture to a food processor and puree until smooth.
  • Return the puree to the pan and beat in the remaining 2 tablespoons of butter and the mint.
  • Back to the fish:.
  • In a large skillet, heat 2 inches of oil to 350°.
  • Season the cod with salt and black pepper.
  • Dredge 1 fillet at a time in flour, tapping off the excess.
  • Coat the fish in the batter and fry in batches until golden, about 4 minutes per side.
  • Drain on paper towels and serve at once.
  • Pass the minted pea puree separately.

Nutrition Facts : Calories 274.1, Fat 10.9, SaturatedFat 6.6, Cholesterol 31.4, Sodium 140.8, Carbohydrate 37.2, Fiber 1.4, Sugar 0.9, Protein 6.6

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 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.

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