Pea Puree Crusted Rack of Lamb

Autumn is in full swing in sunny southern California. Meaning, the temperature finely dropped below eighty degrees, I can’t look at my summer wardrobe anymore so I’ve taken to wearing boots and scarves and somehow I’ve convinced myself that it’s too cold outside to barbeque.

So inside I go. To create warmer, heartier, homier food.

If I can pretend that the weather is cold outside, then so can my diners (my family members who live with me and are forced to eat my food).

So get read for some serious fall dishes.

You will need…

2 racks of lamb

2 tablespoons olive oil

2 cups thawed frozen peas

¼ cup fresh mint leaves

2 garlic cloves, roughly chopped

1 tablespoon whole grain mustard

1 shallot, roughly chopped

¼ cup walnuts, roughly chopped

Salt and pepper to taste

Start by preheating your oven to 450 degrees F.

While the oven is preheating, combine the peas, mint, garlic, mustard, shallot and walnuts in the bowl of food processor and blend until the mixture is pureed.

Taste the puree and season it with salt and pepper to taste.

Then, heat the oil in an oven safe pan over medium high heat.

When the oil is very hot, season the lamb well with salt and pepper and seer it till it is nice and browned. Start with the fatty side down.

As soon as the lamb has a nice seer, remove the pan from the heat and set it aside.

Cover the lamb with aluminum foil and let it rest for 5 minutes.

After the lamb has rested, remove the foil and rub the puree all over the lamb.

When the lamb is rubbed down, place the pan in the oven and cook it for 12 minutes for medium rare.

Remove the pan from the oven, remove the lamb from the pan and let it rest, covered with aluminum foil, for another 5 minutes.

Slice and serve hot. 

Love and Beer Floats

Angela

Pea Puree Crusted Rack of Lamb

2 racks of lamb

2 tablespoons olive oil

2 cups thawed frozen peas

¼ cup fresh mint leaves

2 garlic cloves, roughly chopped

1 tablespoon whole grain mustard

1 shallot, roughly chopped

¼ cup walnuts, roughly chopped

Salt and pepper to taste

Start by preheating your oven to 450 degrees F.

While the oven is preheating, combine the peas, mint, garlic, mustard, shallot and walnuts in the bowl of food processor and blend until the mixture is pureed.

Taste the puree and season it with salt and pepper to taste.

Then, heat the oil in an oven safe pan over medium high heat.

When the oil is very hot, season the lamb well with salt and pepper and seer it till it is nice and browned. Start with the fatty side down.

As soon as the lamb has a nice seer, remove the pan from the heat and set it aside.

Cover the lamb with aluminum foil and let it rest for 5 minutes.

After the lamb has rested, remove the foil and rub the puree all over the lamb.

When the lamb is rubbed down, place the pan in the oven and cook it for 12 minutes for medium rare.

Remove the pan from the oven, remove the lamb from the pan and let it rest, covered with aluminum foil, for another 5 minutes.

Slice and serve hot.