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Rack of Lamb with Spinach Pine-Nut Crust and Minted Pea Sauce Recipe

Rack of Lamb with Spinach Pine-Nut Crust and Minted Pea Sauce Recipe

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Rack of Lamb with Spinach Pine-Nut Crust and Minted Pea Sauce

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Ingredients

Count

Nutrition

493

Calories

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Ingredients:

Serving

1/2 cup pine nuts (about 3 oz)
1 lb spinach (about 2 bunches)
1 cup packed fresh flat-leafed parsley leaves
1/4 lb sliced smoked ham
1/4 cup unsalted butter, softened
2 cups fine fresh bread crumbs
1 whole large egg
1 large egg yolk
1 tsp finely grated fresh lemon zest
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 racks of lamb (8 ribs and about 1 1/2 lb each), frenched to eye of meat
1 tbsp vegetable oil
2 tbsp dijon mustard
accompaniment:minted pea sauce

Directions:

Make crust mixture: Preheat oven to 350°F. In a baking pan toast pine nuts in middle of oven until golden, about 10 minutes, and cool.
Discard stems from spinach and coarsely chop spinach. Rinse spinach and drain in a colander. In a large heavy kettle cook spinach in water clinging to leaves, covered, 1 minute, or until just wilted. Drain spinach well in colander, pressing out excess liquid with back of a large spoon, and cool. Tear ham into pieces. In a food processor pulse spinach with nuts, parsley, ham, and butter until finely chopped and transfer to a large bowl. Stir in remaining crust ingredients until combined well. Crust mixture may be made 1 day ahead and chilled, covered.
Increase temperature to 425°F. If leaving strip of fat on racks, score a diamond pattern on fat with tip of a sharp thin knife. Halve lamb racks to form six 4-rib pieces. Pat lamb dry and season with salt and pepper.
In a large heavy skillet heat oil over moderately high heat until hot but not smoking and lightly brown pieces 2 at a time, on all sides, about 1 minute total for each batch. Transfer pieces as browned to a large shallow roasting pan and arrange meaty sides up. Spread meaty side of each piece with 1 teaspoon mustard. Divide crust mixture into 6 portions and pat over mustard coating on each piece, gently pressing to help adhere.
Roast lamb in middle of oven 25 minutes, or until a thermometer inserted 2 inches into center registers 135°F. for medium-rare. Transfer lamb to a cutting board and let stand 10 minutes.
Cut lamb into individual chops and serve with sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	493.32 Kcal (2065 kJ)
Calories from fat	266.06 Kcal
		% Daily Value*
Total Fat	29.56g	45%
Cholesterol	119.37mg	40%
Sodium	800.57mg	33%
Potassium	624.14mg	13%
Total Carbs	32.21g	11%
Sugars	2.66g	11%
Dietary Fiber	3.94g	16%
Protein	24.6g	49%
Vitamin C	21.6mg	36%
Vitamin A	0.1mg	3%
Iron	94.8mg	526%
Calcium	158.7mg	16%

Amount Per 100 g
Calories	170.16 Kcal (712 kJ)
Calories from fat	91.77 Kcal
		% Daily Value*
Total Fat	10.2g	45%
Cholesterol	41.17mg	40%
Sodium	276.14mg	33%
Potassium	215.28mg	13%
Total Carbs	11.11g	11%
Sugars	0.92g	11%
Dietary Fiber	1.36g	16%
Protein	8.48g	49%
Vitamin C	7.4mg	36%
Iron	32.7mg	526%
Calcium	54.7mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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