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

• 3 575g racks of lamb, frenched

• 5 tablespoons olive oil

• 2 colheres de chá de sal kosher grosso

• 1/2 xícara de salsinha italiana fresca finamente picada

• 1/4 cup finely chopped fresh rosemary

• 1/4 xícara de hortelã fresca finamente picada

• 2 colheres de sopa de azeite de oliva extra-virgem

• 120ml 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 colheres de chá de raspas de limão

• 110g coarsely chopped toasted walnuts (about 70g )

• 2 colheres de sopa de óleo de noz

• 1 colher de sopa de suco de limão fresco

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 refrigerate.)

Preheat oven to 218°C. Heat remaining 60ml oil in heavy large nonstick skillet over medium-high heat. Working in batches, add lamb, meat-and-herb side down, and cook until brown, about 4 minutes. Transfer racks to baking sheet, meat-and-herb side up. Roast lamb until meat thermometer inserted into centre registers 52°C for medium-rare, about 13 minutes. Remove from oven and let stand 15 minutes.

Heat olive oil in heavy large skillet over medium heat. Add shallots and sauté until soft, about 4 minutes. Add parsley and sauté until wilted, about 2 minutes. Add mint, 1/2 cup water, and lemon peel and cook until parsley is tender, about 3 minutes. Mix in walnuts, walnut oil, and lemon juice. Season with salt and pepper.

Cut lamb between bones into individual chops. Divide parsley sauté among 6 plates. Top with lamb chops and serve.

Aviso Legal

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