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Rack of Lamb w/ Hazelnut Gremolata & Pea Purée Recipe

   
 

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     Rack of Lamb w/ Hazelnut Gremolata & Pea Purée

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
Lamb and Gremolata
Two 6-rib racks of lamb, Frenched
Kosher salt
Freshly ground black pepper
1/3 cup skinned hazelnuts
2 tablespoons finely chopped flat-leaf parsley
2 teaspoons lemon zest
1 garlic clove, finely chopped
2 teaspoons extra-virgin olive oil
 
Peas-
3 cups (about 1 pound) fresh or frozen peas
1/3 cup extra-virgin olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Instructions
Make the lamb- Preheat the oven to 350°. Pat the lamb dry with paper towels and season with salt and pepper. Set aside at room temperature while you make the gremolata. Place the hazelnuts on a rimmed sheet pan and toast in the oven until golden brown, 6 to 8 minutes. Transfer the hazelnuts to a plate to cool, then roughly chop. In a small bowl, mix the toasted hazelnuts with the parsley, lemon zest, garlic and ¼ teaspoon salt and set aside.
In a large grill pan or oven-safe skillet set over medium-high heat, heat the olive oil. Sear the lamb in the pan until golden brown on each side, about 5 minutes per side. Transfer the pan to the oven and cook until an instant-read thermometer reads 120° for medium-rare, 8 to 10 minutes longer. Remove from the oven, cover loosely with foil and let the lamb rest for 10 minutes.
Make the peas- Prepare an ice-water bath and set it on a work surface. In a medium saucepan of boiling, salted water, blanch the peas until they are just tender, 1 to 2 minutes. Strain the peas through a fine-mesh sieve and plunge them into the ice water to stop the cooking. Dry the peas on a kitchen towel and then transfer to a food processor. Add the olive oil, salt and pepper and purée until smooth.
Carve the lamb into individual chops and divide the pea purée and lamb chops among 4 plates. Top with the hazelnut gremolata and serve.


Originally Submitted
3/10/2012





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