Rack of Lamb with Spinach Pine-Nut Crust and Minted Pea Sauce

1. 1

   Preheat oven to 350F.

2. 2

   In a baking pan toast pine nuts in middle of oven until golden, about 10 minutes, and cool.

3. 3

   Discard stems from spinach and coarsely chop spinach.

4. 4

   Rinse spinach and drain in a colander.

5. 5

   In a large heavy kettle cook spinach in water clinging to leaves, covered, 1 minute, or until just wilted.

6. 6

   Drain spinach well in colander, pressing out excess liquid with back of a large spoon, and cool.

7. 7

   Tear ham into pieces.

8. 8

   In a food processor pulse spinach with nuts, parsley, ham, and butter until finely chopped and transfer to a large bowl.

9. 9

   Stir in remaining crust ingredients until combined well.

10. 10

    Crust mixture may be made 1 day ahead and chilled, covered.

11. 11

    Increase temperature to 425F.

12. 12

    If leaving strip of fat on racks, score a diamond pattern on fat with tip of a sharp thin knife.

13. 13

    Halve lamb racks to form six 4-rib pieces.

14. 14

    Pat lamb dry and season with salt and pepper.

15. 15

    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.

16. 16

    Transfer pieces as browned to a large shallow roasting pan and arrange meaty sides up.

17. 17

    Spread meaty side of each piece with 1 teaspoon mustard.

18. 18

    Divide crust mixture into 6 portions and pat over mustard coating on each piece, gently pressing to help adhere.

19. 19

    Roast lamb in middle of oven 25 minutes, or until a thermometer inserted 2 inches into center registers 135F.

20. 20

    for medium-rare.

21. 21

    Transfer lamb to a cutting board and let stand 10 minutes.

22. 22

    Cut lamb into individual chops and serve with sauce.

* Per serving · 4 servings · Values may vary.