Lamb W Mint Basil Pesto Asparagus Flan Cauliflo Recipes

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RACK OF LAMB WITH MINT-BASIL PESTO



Rack of Lamb with Mint-Basil Pesto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

1 1/2 cups lightly packed fresh mint leaves
3/4 cup lightly packed fresh basil leaves
1/2 cup walnuts, toasted
2 tablespoons freshly grated Parmesan
2 tablespoons fresh lemon juice
2 garlic cloves
3/4 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/3 cup plus 2 tablespoons extra-virgin olive oil
3 (1 1/2-pounds each) racks of lamb, trimmed and frenched

Steps:

  • Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy.
  • Preheat the oven to 400 degrees F.
  • Generously sprinkle the lamb racks with salt and pepper. Heat the remaining 2 tablespoons oil in a grill pan or heavy large skillet over high heat. Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side. Transfer the lamb rack meat side up on a heavy large baking sheet. Repeat with the remaining 2 lamb racks.
  • Roast the lamb in the oven until cooked to desired doneness, about 20 minutes for medium-rare. Transfer the lamb racks to a work surface. Set aside for 10 minutes. Cut the lamb between the bones into single chops. Spread the pesto over 1 cut side of each chop. Arrange the chops, pesto side up, on plates or a platter, and serve.
  • Do-Ahead Tip: The pesto and lamb racks may be prepared up to this point 1 day ahead. Cover the pesto and lamb separately and refrigerate. Allow extra time for the chilled lamb to roast.
  • Alternately, the racks of lamb can be sliced then broiled before serving. To broil the lamb: Use 18 to 24 meaty single lamb rib chops (about 2 1/2 ounces each, from 3 racks of lamb). Preheat the broiler. Arrange the lamb chops in a single layer over 2 heavy baking sheets. Lightly brush the lamb chops with oil and sprinkle with salt and pepper. Watching closely, broil the lamb chops 3 inches from the heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Spread the pesto over the chops. Arrange the chops pesto side up on plates or a platter, and serve.
  • RECOMMENDED WINE #1: Boroli Barolo 1998
  • REGION/ORIGIN: Barolo, Piedmont
  • GRAPE/VARIETAL: Nebbiolo
  • RECOMMENDED WINE #2: Avignonesi Vino Nobile d'Montepulciano 2001
  • REGION/ORIGIN: Montepulciano, Tuscany
  • GRAPE/VARIETAL: Sangiovese (Prugnolo Gentile - local clone of sangiovese)

RACK OF LAMB WITH HERB CRUST AND MINT-BASIL PESTO



Rack of Lamb with Herb Crust and Mint-Basil Pesto image

If you are looking to impress, there are few foods that will convey the message "you are special" more than a rack of lamb. This one has two simple food processor pestos at play -- one for slathering that will make a nice crust, and one for serving. Frenched simply means very well trimmed of fat, with the bones scraped clean. You can do this yourself, or ask the butcher to do this for you. (Many butchers sell already-Frenched racks of lamb. They are pricy, but you're going for a showstopper here.)

Provided by Katie Workman

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 15

1/2 cup fresh flat-leaf parsley leaves
2 tablespoons olive oil
2 tablespoons Dijon mustard, preferably coarse
1 tablespoon fresh rosemary leaves
6 cloves garlic
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
Two 8-rib racks of lamb (about 2 pounds each), Frenched
1 cup fresh mint leaves
1 cup fresh basil leaves
1 cup fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice
1 tablespoon honey
2 cloves garlic
Kosher salt and freshly ground black pepper

Steps:

  • Place a rack in the upper third of the oven and preheat the oven to 450 degrees F.
  • For the lamb with herb crust: Place the parsley, olive oil, mustard, rosemary, garlic, lemon zest and juice and a generous amount of salt and pepper in the bowl of a food processor. Puree until the mixture becomes a paste. Spread the mixture all over the lamb (try to avoid the bones and get it all on the meat).
  • Place the lamb on a rimmed baking sheet bone-side up, and roast until an internal thermometer reaches 130 degrees F for medium rare, 15 to 20 minutes. Transfer the lamb to a cutting board, cover loosely with aluminum foil and let rest for about 10 minutes.
  • For the mint-basil pesto: While the meat is roasting and resting, place the mint, basil, parsley, lemon juice, honey, garlic and some salt and pepper in a clean food processor bowl. Puree to a paste; scrape down the sides of the food processor once and process again. Transfer to a serving bowl with a small spoon to serve.
  • Slice the racks of lamb into either single or double chops. Serve with the pesto passed on the side.

ROASTED RACK OF LAMB WITH MINT PESTO



Roasted Rack of Lamb with Mint Pesto image

Provided by Sandra Lee

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 12

1 (2 to 2 1/2 pound) frenched rack of lamb
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
Mint Pesto, recipe follows
1 bunch fresh mint, leaves only
2 tablespoons chopped walnuts
2 tablespoons mint jelly
1 tablespoon chopped garlic
1 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar
1/4 teaspoon red pepper flakes
Pinch kosher salt and freshly ground black pepper

Steps:

  • Let the lamb come to room temperature for about 30 minutes before you are ready to roast. Season the lamb on all sides with salt and pepper, to taste.
  • Preheat the oven to 350 degrees F.
  • Heat the oil in a large, heavy-bottomed skillet with a heatproof handle over medium-high heat. Put the rack into the pan, fat side down, and sear it until it is browned, about 2 to 3 minutes. Turn the rack over and sear the other side for 2 minutes. Put the pan into the oven, and roast the lamb until it is medium-rare, or until the internal temperature reaches 125 to 130 degrees F on an instant-read thermometer, about 15 to 20 minutes. Remove the lamb from the oven, cover it with foil, and let it rest for about 10 minutes before slicing into chops. Serve with the Mint Pesto.
  • Combine all of the ingredients in the bowl of a food processor. Process until the mixture is almost smooth. Taste and adjust the seasonings with salt and pepper, to taste. The pesto may be made 1 day ahead, covered and refrigerated. Bring the pesto to room temperature before serving.

CROWN ROAST OF LAMB WITH SHALLOTS, MUSTARD AND MINT



Crown Roast of Lamb with Shallots, Mustard and Mint image

Categories     Herb     Lamb     Mustard     Vegetable     Roast     Mint     Asparagus     Spring     Bon Appétit

Yield Serves 6

Number Of Ingredients 16

For lamb:
3 tablespoons butter, room temperature
1 tablespoon plus 1/2 teaspoon Dijon mustard
2 teaspoons dried rosemary
1 crown of lamb made from two 8-rib racks (about 4 1/2 pounds total)
1 cup dry white wine
2 large shallots, chopped
1/4 cup chicken stock or canned unsalted broth
3 tablespoons chopped fresh mint
For Spring Vegetables with Mint:
1 1/2 pounds new potatoes, halved
1 baby carrot bunch, stems trimmed to 1 inch, peeled
1 10-ounce basket pearl onions, peeled
1 pound fresh asparagus, trimmed, cut crosswise into thirds
3 tablespoons butter
3 tablespoons chopped fresh mint

Steps:

  • To make lamb:
  • Preheat oven to 450°F. Mix 2 tablespoons butter, 1 tablespoon mustard and 1 1/2 teaspoons rosemary in bowl. Season generously with salt and pepper. Place lamb in roasting pan. Rub all over with butter mixture. Roast 15 minutes. Reduce oven temperature to 350°F. and continue roasting until thermometer inserted into lamb registers 140°F. for medium-rare, about 40 minutes. Transfer lamb to platter; let stand 15 minutes.
  • Pour off fat from roasting pan and set pan aside. Melt 1 tablespoon butter in heavy large skillet over low heat. Add shallots and 1/2 teaspoon rosemary; sauté until shallots are tender, about 5 minutes. Add wine to roasting pan and bring to boil over high heat, scraping up any browned bits. Add wine to skillet. Add stock; boil until slightly thickened, about 6 minutes. Mix in 1/2 teaspoon mustard and mint. Season with salt and pepper.
  • Spoon vegetables in center of and around roast. Serve, cutting lamb into chops and spooning sauce over.
  • To make spring vegetables:
  • Place potatoes in vegetable steamer and steam 10 minutes. Add carrots and onions and steam until vegetables are almost tender, about 10 minutes longer. Add asparagus and steam until crisp-tender, about 5 minutes more.
  • Melt butter in heavy large skillet over medium heat. Add mint and vegetables. Season with salt and pepper and stir until vegetables are coated with butter.

LEG OF LAMB WITH MINT PESTO, NEW POTATOES AND BABY CARROTS



Leg of Lamb with Mint Pesto, New Potatoes and Baby Carrots image

Categories     Herb     Lamb     Potato     Roast     High Fiber     Walnut     Carrot     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

1/3 cup walnuts
6 large garlic cloves
2 cups fresh mint leaves
1 cup fresh basil leaves
1/2 cup olive oil
1 tablespoon balsamic vinegar or red wine vinegar
1 5- to 6-pound leg of lamb
2 pounds baby new potatoes, large ones halved
12 ounces baby carrots, trimmed, peeled
Fresh mint sprigs

Steps:

  • Finely chop walnuts and garlic in processor. Add 2 cups mint leaves and basil and chop finely. Add oil and vinegar and blend until pesto is smooth. Cut excess fat from lamb, leaving thin layer. Set lamb in large roasting pan. Make several slits in lamb with tip of small sharp knife. Reserve 1/2 cup pesto for vegetables. Spoon some pesto into each slit; rub remainder into lamb. Sprinkle lamb generously with salt and pepper. Let stand 1 hour at room temperature or cover and chill overnight.
  • Preheat oven to 350°F. Roast lamb 45 minutes. Add potatoes to pan and turn to coat in pan juices. Roast 30 minutes. Add carrots and reserved 1/2 cup pesto and turn to coat carrots and potatoes in pesto and pan juices. Sprinkle with salt and pepper. Continue roasting until thermometer inserted into thickest part of lamb registers 140°F. for medium-rare, about 45 minutes longer. Remove from oven and let stand 15 minutes.
  • Carve lamb into thin slices. Arrange on plates with potatoes and carrots. Garnish with fresh mint leaves.

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