Herbed Rack of Lamb with Parsley, Mint, and Walnut Sauté Recipe | Epicurious

Ingredients

• 3 1 1/4-pound racks of lamb, frenched
• 5 tablespoons olive oil
• 2 teaspoons coarse kosher salt
• 1/2 cup finely chopped fresh Italian parsley
• 1/4 cup finely chopped fresh rosemary
• 1/4 cup finely chopped fresh mint
• 2 tablespoons extra-virgin olive oil
• 1/2 cup finely chopped shallots
• 6 cups (packed) fresh Italian parsley leaves (from 2 large bunches)
• 3/4 cup very coarsely chopped fresh mint leaves
• 1/2 cup water
• 2 teaspoons grated lemon peel
• 3/4 cup coarsely chopped toasted walnuts (about 2 1/2 ounces)
• 2 tablespoons walnut oil
• 1 tablespoon fresh lemon juice