Ingredients
- 2 racks of lamb (2-3 pounds each)
- 2 tablespoons butter
- ½ cup Dijon mustard
- 2 heaping tablespoons rosemary
- 2 heaping tablespoons parsley, chopped
- 4 garlic cloves, crushed
- Salt and pepper to taste
- ½ cup walnuts
- 1 bunch curly parsley
- 1 teaspoon fresh rosemary
- 1 small garlic clove
- ½ cup parmesan cheese
- ½ cup olive oil
- Juice of one lemon
- Salt and pepper to taste
Roasted Potatoes & Shallots
- 2-3 pounds small or baby Yukon gold or red bliss potatoes, halved
- 5-6 medium-sized shallots, peeled with the root end intact, sliced in half
- 2 tablespoons olive oil
- Salt and pepper to taste
Preparation
- To prepare potatoes and shallots, preheat oven to 375°F. Toss potatoes with the oil, seasonings and shallots; pour out onto a baking sheet and roast for 30 to 35 minutes or until the potatoes are fork tender. Allow to rest on the baking sheet while you prepare the lamb.
- To prepare the lamb, preheat oven to 475°F. Allow the lamb to sit on the counter at room temperature for 30 minutes prior to searing. While the lamb is coming to room temperature prepare the herb paste for the racks.
- Mix the mustard, herbs and garlic; set aside. Melt butter over medium-high heat in a large skillet suitable for searing, preferably cast iron.
- Season the lamb liberally with salt and pepper and sear on all sides starting with the fat cap first. Once the lamb has browned about 4 to 6 minutes, remove from the pan and generously rub the mustard and herb paste all over the lamb.
- Put the lamb back into the heatproof skillet, fat cap facing up, and roast in the oven for 18 minutes. Remove the lamb and allow to rest for 5 to 7 minutes before slicing into double chops.
- To prepare pesto, pulse all the ingredients in a food processor until combined and has texture, but not a paste. Curly parsley has a milder flavor than flat leaf and can be substituted. Pesto keep well for up to one week in the refrigerator. Remove from the refrigerator at least 30 minutes before serving.
Source: American Lamb Board
