Rack of Lamb with Pistachio-Mint Pesto Tabbouleh with Caramelized Carrots Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lamb racks, frenched
4 T.extra virgin olive oil
1 tsp.cumin
1 T.paprika
2 cloves garlic, mashed
1/2 tsp.salt
1 c.pistachios
1 c.flat leaf parsley leaves
1/2 c.extra virgin olive oil
1 T.lemon juice
salt
2 bunchescarrots, peeled
2 T.olive oil
1 tsp.ground cumin
2 cloves garlic, peeled and sliced
1 T.wild flower honey or other dark, flavorful honey
1/2 c.cracked wheat
1 c.flat leaf parsley leaves, roughly chopped
1/4 c.mint, roughly chopped
4green onion, chopped
1/2c.pistachios, chopped
2 t.extra virgin olive oil
1 T.lemon juice
1/4 tsp.cinnamon
salt
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Directions: |
Directions:To marinate lamb, rub with olive oil, spices, garlic and salt. Cover and refrigerate overnight.
For the pesto, place pistachios, parsley, mint and garlic in the work bowl of a food processor. Pulse machine while drizzling in the olive oil. Do not over process until smooth. You want to keep the consistency rough. Add lemon juice and season with salt.
To prepare the carrots, cut on a bias, roll carrots half way and cut again. The irregular shape will create more sides to caramelize. Cook carrots in a large non-stick skillet with a lid over medium heat with olive oil, cumin and a pinch of salt for 10 minutes stirring occasionally. Remove the lid, turn the heat to high and sauté carrots to caramelize. Once carrots begin to brown, add garlic and honey. Stir constantly so that carrots brown evenly.
To make the tabbouleh, pour ½ c. of boiling water over the cracked wheat and allow to soak for 20 minutes. Add the carrots and the remaining ingredients and check seasoning. Allow to sit at room temperature for 20 minutes before serving to allow flavors to marry.
To serve, preheat oven to 400ºF. Remove lamb from the refrigerator and allow to come to room temperature. Heat a skillet over high heat. Sear lamb on both sides and transfer skillet to the oven. Cook for about 10 minutes for medium rare or to desired doneness. Remove from the oven and let rest for 5 minutes. Cut into chops and serve with a side of tabbouleh and a spoonful of the pistachio mint pesto. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
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