Herbed Rack of Lamb with Parsley, Mint, and Walnut Saute Recipe

Name: Herbed Rack of Lamb with Parsley, Mint, and Walnut Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1 1/4-pound racks of lamb, frenched; 5 tablespoons olive oil; 2 teaspoons coarse kosher salt; 1/2 cup finely chopped fresh Italian parsley; 1/4 cup finely chopped fresh rosemary; 1/4 cup finely chopped fresh mint; 2 tablespoons extra-virgin olive oil; 1/2 cup finely chopped shallots; 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 teaspoons grated lemon peel; 3/4 cup coarsely chopped toasted walnuts (about 2 1/2 ounces); 2 tablespoons walnut oil; 1 tablespoon fresh lemon juice

Servings: persons

3 1 1/4-pound racks of lamb, frenched
5 tablespoons olive oil
2 teaspoons coarse kosher salt
1/2 cup finely chopped fresh Italian parsley
1/4 cup finely chopped fresh rosemary
1/4 cup finely chopped fresh mint
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped shallots
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 teaspoons grated lemon peel
3/4 cup coarsely chopped toasted walnuts (about 2 1/2 ounces)
2 tablespoons walnut oil
1 tablespoon fresh lemon juice

1
Place lamb racks on heavy large rimmed baking sheet.
2
Brush lamb with 1 tablespoon oil.
3
Sprinkle with 2 teaspoons coarse salt and pepper.
4
Mix all herbs in small bowl; press firmly over meat side of lamb to adhere.
5
Let stand 2 hours at room temperature.
6
(Can be made 6 hours ahead.
7
Cover and refrigerate.)
8
Preheat oven to 425F.
9
Heat remaining 4 tablespoons oil in heavy large nonstick skillet over medium-high heat.
10
Working in batches, add lamb, meat-and-herb side down, and cook until brown, about 4 minutes.
11
Transfer racks to baking sheet, meat-and-herb side up.
12
Roast lamb until meat thermometer inserted into center registers 125F for medium-rare, about 13 minutes.
13
Remove from oven and let stand 15 minutes.
14
Heat olive oil in heavy large skillet over medium heat.
15
Add shallots and saute until soft, about 4 minutes.
16
Add parsley and saute until wilted, about 2 minutes.
17
Add mint, 1/2 cup water, and lemon peel and cook until parsley is tender, about 3 minutes.
18
Mix in walnuts, walnut oil, and lemon juice.
19
Season with salt and pepper.
20
Cut lamb between bones into individual chops.
21
Divide parsley saute among 6 plates.
22
Top with lamb chops and serve.

807

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 1 1/4-pound racks of lamb, frenched, 5 tablespoons olive oil, 2 teaspoons coarse kosher salt, 1/2 cup finely chopped fresh Italian parsley, and more.

Yes, Herbed Rack of Lamb with Parsley, Mint, and Walnut Saute falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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