Herbed Lamb With Mint Shallot Sauce And Rutabaga Purée Recipes

MINT AND SHALLOT SAUCE FOR LAMB

Steps:

• Heat the vinegar water with sugar in a small pot over medium heat. Bring to a boil, then add salt and stir until the sugar and the salt are dissolved. Reduce the heat to low.
• Put the shallots, mint and parsley in food processor and pulse to finely chop, then transfer the mixture to a small storage container. Pour the hot brine over the shallot mixture. Cover the container with a lid and refrigerate until ready to serve or let stand at room temperature until ready to serve.

HERBED LAMB WITH MINT SHALLOT SAUCE AND RUTABAGA PURéE

Steps:

• Preheat oven to 375°F Trim excess fat from lamb. Using sharp knife, score 1/4-inch-deep crosshatch pattern all over top of lamb. Rub lamb with vegetable oil. Sprinkle lamb with salt and pepper. Mix parsley, sage, rosemary, thyme and tarragon in small bowl. Rub herb mixture all over lamb, pressing firmly to adhere. Place lamb in large roasting pan. Roast until thermometer inserted into lamb registers 155°F, about 1 hour 45 minutes.
• Remove lamb from oven and let stand 15 minutes. Pour pan juices into glass measuring cup; degrease pan juices. Mix butter and flour in small bowl. Combine shallots and wine in heavy small saucepan. Boil until most of liquid evaporates, about 2 minutes. Add chicken broth and boil 2 minutes. Whisk in flour mixture and chopped fresh mint. Boil until thickened to sauce consistency, whisking occasionally, about 5 minutes. Whisk in any degreased lamb juices. Season sauce to taste with salt and pepper.
• Place lamb on platter. Surround with mint and parsley sprigs. Serve lamb with sauce and Rutabaga Puree.

HERBED RACK OF LAMB WITH PARSLEY, MINT, AND WALNUT SAUTé

Steps:

• For lamb:
• Place 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.
• Meanwhile, prepare sauté:
• 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.

MINT SAUCE FOR LAMB

Steps:

• Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.

ROAST RACK OF LAMB WITH MINT SAUCE

Steps:

• To make lamb:
• Preheat oven to 450°F. Sprinkle lamb with salt and pepper. Spread 1 tablespoon mustard on each side of each lamb rack. Mix breadcrumbs and mint in medium bowl. Press breadcrumb mixture onto lamb, coating completely.
• Arrange lamb, meat side up, on large baking sheet with rim. Roast lamb 10 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into lamb registers 130°F. for medium-rare, about 20 minutes longer.
• Transfer lamb to work surface. Tent with foil; let stand 5 minutes. Cut lamb racks between bones into chops. Arrange chops on plates. Garnish with mint sprigs; pass Mint Sauce separately.
• To make sauce:
• Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.
• Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoon mint. Season to taste with salt and pepper. Makes about 1 cup.

RUTABAGA PURéE

Steps:

• Cook rutabagas in large pot of boiling salted water until very tender, about 45 minutes. Drain well. Transfer to processor; puree until smooth. Return to pot. Stir over medium heat until any excess liquid evaporates. Add butter; stir until melted. Season with salt and pepper. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium heat, stirring often.)

ROAST RACK OF LAMB WITH HERB SAUCE

Steps:

• Mix rosemary, pepper and salt; rub over lamb. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Place lamb in a shallow roasting pan, fat side up; drizzle with oil., Roast 35-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove lamb from oven; tent with foil. Let stand 10 minutes before serving., Meanwhile, place herbs, shallots and garlic in a food processor; pulse until herbs are chopped. Add lemon zest, lemon juice, mustard, salt and pepper; process until blended. Continue processing while gradually adding oil in a steady stream. Serve lamb with sauce.