We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Worry is the darkroom in which negatives can develop.

Rack Of Lamb W Spinach Pine Nut Crust And Minted Pea Sauc

0
(0)
CATEGORY CUISINE TAG YIELD
Grains, Eggs, Meats, Vegetables French Cklive05 6 Servings

INGREDIENTS

=== FOR THE CRUST ===
1/2 c Pine nuts -, abt 3 oz
1 lb Spinach -, abt 2 bn
1/4 lb Sliced smoked ham
1 c Fresh flat-leafed parsley
leaves – packed
1/2 Stick Unsalted butter
softened
2 c Fine fresh bread crumbs
1 Egg
1 Egg yolk
1 t Finely-grated fresh lemon
zest
1/2 t Salt
1/4 t Freshly-ground black pepper
=== FOR THE LAMB ===
3 Lamb racks, 8 ribs abt 1
1/2 lbs ea frenched to
eye of
Meat
Salt, to taste
Freshly-ground black pepper
to taste
1 T Vegetable oil
2 T Dijon mustard
=== ACCOMPANIMENT ===
Minted Pea Sauce, see * Note

INSTRUCTIONS

Note: See the "Minted Pea Sauce" recipe which is included in this
collection.  Preheat oven to 350 degrees. Make crust mixture: 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 degrees. 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 degrees for  medium-rare. Transfer
lamb to a cutting board and let stand 10  minutes. Cut lamb into
individual chops and serve with Minted Pea  Sauce. This recipe yields 6
servings.  Recipe Source: COOKING LIVE with Sara Moulton Recipe
courtesy of  Gourmet Magazine From the TV FOOD NETWORK - (Show #
CL-9101 broadcast  04-06-1998) Downloaded from their Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  10-08-1998
Recipe by: Sara Moulton  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Actions DO speak louder than words. Do Jesus’?”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1084
Calories From Fat: 633
Total Fat: 69.7g
Cholesterol: 335.2mg
Sodium: 993.1mg
Potassium: 1112.3mg
Carbohydrates: 27.7g
Fiber: 2.2g
Sugar: 3g
Protein: 81.7g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?