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

Ingredients

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

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