Herbed Rack of Lamb with Parsley, Mint, and Walnut Sauté Recipe
Have the butcher "french" the lamb racks, which entails trimming the fat from the lamb and between the bones.
Keywords
- rack of lamb
- parsley
- mint
- rosemary
- main
- dinner
- dairy free
- gluten free
- roast
- bon appétit
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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
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