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

Herbed Rack of Lamb with Parsley, Mint, and Walnut Sauté
Photo by Mark Thomas

Ingredients

  • 1 tablespoon fresh lemon juice
  • 6 cups fresh Italian parsley leaves
  • ½ cup shallots
  • 2 tablespoons extra-virgin olive oil
  • ½ cup fresh Italian parsley
  • 2 teaspoons coarse kosher salt
  • 5 tablespoons olive oil
  • + 8 more ingredients
    • 3 1 1/4-pound racks of lamb, frenched
    • ½ cup water
    • ¾ cup fresh mint leaves
    • ¼ cup fresh mint
    • ¼ cup fresh rosemary
    • 2 tablespoons walnut oil
    • ¾ cup coarsely chopped walnuts
    • 2 teaspoons grated lemon peel

Place lamb racks on heavy large rimmed baking sheet. Brush lamb with 1 tablespoon oil. Sprinkle with 2 teaspoons coarse salt and pepper. Mix all herbs in small bowl; press firmly over meat side of lamb to adhere. Let stand 2 hours at room temperature. (Can be made 6 hours ahead. Cover and refrige...

View full recipe at Epicurious

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