Rack of Lamb with Spinach Pine-Nut Crust and Minted Pea Sauce
Info
Rating
Calories
1660.0
Protein
64.0
Sodium
953.0
Fat
141.0
Description
For this recipe the lamb racks are frenched all the way down to the eye of the meat. For decorative purposes, we asked our butcher to leave a 1-inch-wide strip of fat along the top of the eye of the rack.
Ingredients
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
Directions
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.
