LAMB WITH SPINACH PINE-NUT CRUST & MINTED PEA COULIS
LAMB WITH SPINACH PINE-NUT CRUST & MINTED PEA COULIS
Serves 6
¾ c pine nuts, toasted at 350° until golden brown
1 lb spinach, stemmed & chopped
½ c fresh parsley leaves, packed
¼ lb pancetta, sliced & coarsely chopped
¼ c unsalted butter, softened
2 c Panko bread crumbs
1 t kosher salt
½ t freshly ground black pepper
Cook spinach in a cast iron skillet about 3 minutes until wilted. In a food processor, pulse spinach with nuts, parsley, pancetta & butter until finely chopped and transfer to large bowl. Stir in remaining ingredients until combined.
MINTED ENGLISH PEA SAUCE
Makes 2 1/2 cups
1 c chicken broth
2 c fresh English peas, removed from pod
1/2 c fresh spearmint leaves, packed
2 T unsalted butter
Bring broth to boil, add peas, mint & butter and simmer, uncovered 5 minutes until peas are tender. Set aside ¼ cup peas. Purée remaining peas & mint until smooth, sieve and return to saucepan. Add ¼ cup peas and season to taste with salt & pepper.
2 racks of lamb *(about 1 1/2 lbs each, frenched) or a leg of lamb, butterflied & trimmed of fat
1 T olive oil
3 T Dijon mustard
Preheat oven to 425° F. Heat oil to medium-high heat in a heavy skillet and brown racks or leg on all sides, about four minutes each. Transfer to roasting pan and smear meaty side of each piece with mustard. Divide crust mixtures into equal portions and press gently over mustard layer on each side of racks. Roast 25 minutes or until temperature reaches 135° F for medium-rare. Cut into chops and serve with sauce. Pour De Loach Vineyards Pinot Noir.