Lamb: Rack Of Lamb 16 by Recipe Cottage

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	Rack Of Lamb 16

		Rack of Lamb with Spinach Pine Nut Crust Yield: 6 servings 3 racks of lamb (8 ribs and about 1-1/2 pounds each), Frenched to eye of meat 1 tb vegetable oil 2 tb Dijon mustard 1/2 c pine nuts (about 3 ounces) 1 lb spinach (about 2 bunches) 1/4 lb sliced smoked ham 1 c packed fresh flat leafed parsley leaves 4 tb unsalted butter, softened 2 c fine fresh bread crumbs 1 lg egg 1 lg egg yolk 1 ts finely grated fresh lemon zest 1/2 ts salt 1/4 ts freshly ground black pepper Preheat oven to 350 degrees. In a baking pan toast pine nuts in middle of oven until golden, about 10 minutes, and cool. Discard stems from spinach and coarsely chop spinach. Rinse spinach and drain in a colander. In a large heavy kettle cook spinach in water clinging to leaves, covered, 1 minute, or until just wilted. Drain spinach well in colander, pressing out excess liquid with back of a large spoon, and cool. Tear ham into pieces. In a food processor pulse spinach with nuts, parsley, ham, and butter until finely chopped and transfer to a large bowl. Stir in remaining crust ingredients until combined well. Crust mixture may be made 1 day ahead and chilled, covered. Increase temperature to 425 degrees. If leaving strip of fat on racks, score a diamond pattern on fat with tip of a sharp thin knife. Halve lamb racks to form six 4-rib pieces. Pat lamb dry and season with salt and pepper. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and lightly brown pieces 2 at a time, on all sides, about 1 minute total for each batch. Transfer pieces as browned to a large shallow roasting pan and arrange meaty sides up. Spread meaty side of each piece with 1 teaspoon mustard. Divide crust mixture into 6 portions and pat over mustard coating on each piece, gently pressing to help adhere. Roast lamb in middle of oven 25 minutes, or until a thermometer inserted 2-inches into center registers 135 degrees for medium rare. Transfer lamb to a cutting board and let stand 10 minutes. Cut lamb into individual chops and serve with minted pea sauce.