Mint and lamb are a natural flavor pairing, and using a more unusual type of fresh mint and basil creates a new twist on the classic rack of lamb recipe.
Prep: 25 mins
Cook: 25 mins
Yields: 4 Servings
¼ cupunsalted almonds, toasted
¼ cupfreshly grated Pecorino-Romano cheese
⅓ cupalmond oil
4 tbsppanko breadcrumbs, browned in clarified butter (see Note)
1 ½ cupsfresh chocolate or pineapple mint leaves
½ cupfresh Thai basil leaves
3 medium garlic cloves, sliced
2 racks American Lamb, Frenched
Kosher salt and pepper to taste
2 tbspextra-virgin olive oil
2 tbspDijon-style mustard
⅓ cuppanko breadcrumbs, pulsed through a food processor
1 tbspminced fresh parsley
1 tbspminced fresh rosemary
1In a food processor, add the almonds, cheese, oil, and the browned breadcrumbs and pulse until pureed. Add the mint, basil, and garlic and process to a smooth texture. Cover and refrigerate for at least 1 hour.
1Season the lamb racks with salt and pepper. Preheat the oven to 380°F.
Heat the olive oil in a heavy-bottomed pan over high heat and sear the lamb for 1 to 2 minutes per side or until golden brown. Transfer the pan to the oven and roast for 15 minutes. Remove the pan from oven and let the racks cool slightly.
2Coat the lamb with 1 tablespoon of the mustard. Mix the remaining mustard with the breadcrumbs, parsley, and rosemary. Press the mixture on the lamb.
3Return the pan to the oven and roast for an additional 5 to 8 minutes, allowing the coating to form a crust. Remove the pan from the oven and allow the lamb to rest for 5 minutes.
1Carve the lamb into chops and serve with a heaping tablespoon of Almond Mint Pesto.
1Clarified butter is butter that has had the milk solids and water removed, creating a higher smoke point. It is easy to make at home but you can also find it prepared in the dairy section of some grocery stores.
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