ROSEMARY RACK OF LAMB
WITH PEA PURÉE
INGREDIENTS ~ SERVES 6
LAMB
2 1lb Racks of Lamb
8 Rosemary Springs
4 Garlic Cloves
½ Lemon Slices
½ cup Olive Oil
1 tbsp Salt
½ tsp Pepper
PEA PURÉE
2 cups Peas
½ cup Ricotta
2 tbsp Mint
2 tbsp Scallions
2 Garlic Cloves
2 tbsp Lemon Juice
¼ cup Olive Oil
1½ tsp Salt
¼ tsp Pepper
Mix minced rosemary and garlic with thinly sliced lemon, olive oil, salt and pepper. Pour over racks of lamb, and refrigerate 8 hours or overnight.
Pre-heat oven to 375ºF. Heat large sauté pan over med-high heat. Sear racks fat side down for 5 minutes, flip and bake in oven for 20 minutes (to your desired internal temp). Allow racks to rest on cutting board for 5 minutes.
Bring large pot of salted water to a boil. Add peas and cook for 3 minutes. Drain and transfer to bowl of water with ice to cool and preserve color. Strain out peas. Place peas, ricotta, mint, scallions (greens only), roasted garlic cloves, lemon juice, olive oil, salt and pepper in a food processor, and purée until smooth.