Best 6 Rack Of Lamb With Minted Pea Puree Recipes

RACK OF LAMB WITH APPLE-MINT PUREE

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Season the lamb rack on all sides with 1 tablespoon of Emeril's Creole Seasoning; set aside.
• In a small bowl, combine the breadcrumbs, remaining 1/2 teaspoon Emeril's Creole Seasoning, the rosemary, and oil, and mix until all the crumbs are moist. Set aside.
• Heat a 14-inch skillet over medium heat until hot. Place the lamb rack, fat side down, in the pan, and brown well. Give each side a good sear, 5 to 10 minutes in total. Remove the skillet from the heat.
• When the rack is cool enough to handle, transfer it to the prepared baking sheet. Brush the fat side of the rack generously with the mustard, and top with the breadcrumb mixture, packing it on lightly with your hands to form an even crust. Roast until an instant-read thermometer inserted in the center registers 135 degrees F (medium-rare), 25 to 30 minutes, or to your desired degree of doneness. Remove from the oven and let rest 15 minutes before carving between the bones.
• To serve, smear some of the Apple-Mint Puree decoratively on 4 serving plates. Set two chops on the puree so their bones cross one another, and if desired, garnish with a mint sprig.
• In a small bowl, combine all the ingredients thoroughly. Store in an airtight container for up to 6 months.
• Peel and core the apples, chop them in 2-inch pieces, and add to a small pot. Add the cider, onion, and 2 teaspoons of the vinegar. Bring to a boil, reduce the heat to a simmer, and cook until the apples are tender and the flavors have come together, about 20 minutes. Remove from the heat.
• Transfer the apple mixture to a blender and add the butter, mint, and remaining 1 teaspoon vinegar. Blend until you have a smooth puree. Serve warm. This will keep in an airtight container in the refrigerator for several days.

MINT CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line a baking sheet with foil.
• Cook mint leaves in a pot of boiling water for about 10 seconds.
• Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.
• Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.
• Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.
• Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.
• Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside.
• Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
• Season each rack with salt and black pepper on all sides.
• Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.
• Transfer lamb racks to the foil-lined baking sheet.
• Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.
• Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.

RACK OF LAMB WITH MINTED PEA PUREE

Steps:

• Preheat the oven to 200 degrees C.
• Place the lamb on a rack in a baking dish.
• Place the mint, garlic, vinegar and sugar in a food processor and work until a paste forms.
• Add the olive oil slowly to the mixture adding a little more if the mixture seems too thick-if the mixture seems too runny, add a few more mint leaves.
• Season to taste.
• Coat the lamb with the mint paste and marinate for 15 minutes.
• Place in the oven and cook for 20-25 minutes or until done to your liking.
• Minted Pea Puree: Place the potato in a saucepan and boil until tender.
• Add the peas and cook for another 5 minutes.
• Drain and place in food processor along with butter and mint leaves.
• Pulse for a short time so mixture is smooth, but with a little texture.
• Serve with the lamb.

BATTER-FRIED COD WITH MINTED PEA PUREE

Steps:

• In a small saucepan, heat the milk until bubbles appear around the edge.
• Remove from the heat and add the yeast.
• Let stand until foamy, about 5 minutes.
• In a large bowl, combine 2/3 cup of the flour with the cornstarch, soy sauce, baking powder, cayenne and 1/2 teaspoon of salt.
• Stir in the yeast mixture.
• Cover and let stand in a warm place for 1 1/2 to 2 hours.
• Meanwhile Make Puree;.
• Melt 1/2 tablespoon of the butter in a medium saucepan.
• Add the onion and cook over moderate heat, stirring occasionally, until softened but not browned, about 3 minutes.
• Add the peas and stock and season with salt and pepper.
• Simmer over low heat for 15 minutes.
• Transfer the pea mixture to a food processor and puree until smooth.
• Return the puree to the pan and beat in the remaining 2 tablespoons of butter and the mint.
• Back to the fish:.
• In a large skillet, heat 2 inches of oil to 350°.
• Season the cod with salt and black pepper.
• Dredge 1 fillet at a time in flour, tapping off the excess.
• Coat the fish in the batter and fry in batches until golden, about 4 minutes per side.
• Drain on paper towels and serve at once.
• Pass the minted pea puree separately.

MINTED PEA SAUCE

Steps:

• In a 3-quart saucepan bring broth to a boil. Add 2 cups peas, mint, and butter to broth and simmer, uncovered, 5 minutes, or until peas are tender. In a blender purée mixture until smooth (use caution when blending hot liquids) and pour through a fine sieve into cleaned pan. Add remaining 1/4 cup peas and simmer until peas are just tender, about 2 minutes. Season sauce with salt and pepper.

RACK OF LAMB WITH SPINACH PINE-NUT CRUST AND MINTED PEA SAUCE

Steps:

• 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.