Herbed Rack of Lamb with Parsley, Mint, and Walnut Sauté
Herbed Rack of Lamb with Parsley, Mint, and Walnut Sauté is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place lamb racks on heavy large rimmed baking sheet.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace lamb racks on heavy large rimmed baking sheet.
Brush lamb with 1 tablespoon oil.
Sprinkle with 2 teaspoons coarse salt and pepper.
Mix all herbs in small bowl; press firmly over meat side of lamb to adhere.
Let stand 2 hours at room temperature. (Can be made 6 hours ahead.
Cover and refrigerate.).
Preheat oven to 425°F.
Heat remaining 4 tablespoons oil in heavy large nonstick skillet over medium-high heat.
Working in batches, add lamb, meat-and-herb side down, and cook until brown, about 4 minutes.
Transfer racks to baking sheet, meat-and-herb side up.
Roast lamb until meat thermometer inserted into center registers 125°F for medium-rare, about 13 minutes.
Remove from oven and let stand 15 minutes.
Heat olive oil in heavy large skillet over medium heat.
Add shallots and sauté until soft, about 4 minutes.
Add parsley and sauté until wilted, about 2 minutes.
Add mint, 1/2 cup water, and lemon peel and cook until parsley is tender, about 3 minutes.
Mix in walnuts, walnut oil, and lemon juice.
Season with salt and pepper.
Cut lamb between bones into individual chops.
Divide parsley sauté among 6 plates.
Top with lamb chops and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.