Name: Rack of Lamb W Spinach Pine Nut Crust And Minted Pea Sauce
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 lg Egg; 1 lg Egg yolk; 1 ts Finely-grated fresh lemon zest; 1/2 ts Salt; 1/4 ts 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 tb Vegetable oil; 2 tb Dijon mustard; === ACCOMPANIMENT ===; Minted Pea Sauce; see * Note

In the day that we stand before our Master and Maker, it will not matter how many people on earth knew our name, how many called us great, and how many considered us fools. It will not matter whether schools and hospitals were named after us, whether our estate was large or small, whether our funeral drew ten thousand or no one. It will not matter what the newspapers or history books said or didn’t say. What will matter is one thing and one thing only – what the Master thinks of us.

Randy Alcorn

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	lg	Egg
1	lg	Egg yolk
1	ts	Finely-grated fresh lemon zest
1/2	ts	Salt
1/4	ts	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	tb	Vegetable oil
2	tb	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.

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