Cilantro Crusted Rack of Lamb

TOOLBELT DIVA's Note:

Please be aware of the walnut ingredient; anyone with nut-allergies should eliminate this ingredient from the recipe. Lamb is one of my favourite meats to prepare. More lamb recipes are forthcoming. A good friend from Calgary emailed this recipe to me in 1999. (Source: Cold Weather Cooking, Sara Leah Chase) It is a keeper. Serve with Mint Salsa Verde - recipe also included in this post (Source: Nantucket Open House Cookbook, Sara Leah Chase)

• Total Time: 55 mins
• Prep Time: 25 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 2 racks of lamb (at least 8 ribs each)
• 4 cloves garlic, peeled
• 1/2 cup walnuts, lightly toasted
• 1 1/2 cups cilantro leaves (or fresh coriander)
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup extra virgin olive oil
• 1/2 cup freshly grated parmesan cheese
• 1/4 teaspoon cayenne pepper
• salt & freshly ground black pepper

Mint Salsa Verde

• 2 bunches fresh parsley, chopped
• 4 scallions, with white bulbs
• 1 cup fresh mint leaves
• 4 anchovy fillets, minced
• 3 cloves garlic, minced
• 6 tablespoons fresh lemon juice
• 1 cup fruity olive oil
• 2 hard-boiled eggs, peeled and minced
• 2 tablespoons capers, drained
• salt & freshly ground black pepper

Directions:

1. Preheat Oven to 450 degrees F.
2. Place the garlic, walnuts and cilantro in food processor and process to a coarse paste.
3. Add lemon juice, olive oil and parmesan.
4. Process until smooth.
5. Season with cayenne salt and ground pepper.
6. Coat the lamb racks generously on both sides with the cilantro pesto (if there is extra pesto, save it to serve with the cooked lamb).
7. Place the lamb racks meat side down, in a shallow roasting pan.
8. Roast 15-20 minutes, uncovered, for medium-rare meat.
9. Let the lamb rest for5-10 minutes before carving.
10. Using a sharp carving knife, cut the racks between the bones, into chops.
11. Serve 3-4 chops per person.
12. SALSA VERDE.
13. Place parsley, scallions and mint in food processor fitted with the steel blade Process to make a smooth green paste.
14. Add the anchovies, garlic and lemon juice and process again until smooth.
15. With the machine running, pour the oil in a steady stream through the feed tube.
16. This makes a glistening green sauce.
17. Transfer the sauce to a bowl and stir in the eggs and capers.
18. Season to taste with salt and pepper.
19. Store in refrigerator, but let warm to room temperature before serving.
20. Recipe is sufficient for 10-20 guests (at a barbeque for instance), but you can halve it easily for smaller dinner party.