Culinary CPR: Springtime Rack of Lamb with Minted Pea Puree & Pea Shoot Salad
March 23, 2016•19 min
Chef Luca Paris joins Dr. Mike to share his recipe for Spring Time Rack of Lamb with Minted Pea Puree & Pea Shoot Salad.In this segment, Chef Luca Paris joins Dr. Mike to share his recipe for Spring Time Rack of Lamb with Minted Pea Puree & Pea Shoot Salad.Spring Time Rack of Lamb 1 rack of lamb (6-8 point) 1 cup mint leaf 1 clove garlic, chopped 1 tablespoon red wine vinegar 1 pinch sugar (raw; optional) 2 tablespoons olive oil Directions: Preheat the oven to 450 and place the rack of lamb in a baking dish. Season the lamb with salt and pepper and allow to rest before roasting. Coat the lamb with the mint paste (directions follow) and marinate for 15 minutes. Mint paste: Place the mint, garlic, vinegar and sugar in a food processor and work until a paste forms. Add the olive oil slowly to the mixture adding a little more if the mixture seems too thick-if the mixture seems too runny, add a few more mint leaves & season to taste. Coat the lamb with the mint paste and marinate for 15 minutes. Roast the lamb for 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve. Minted Pea Puree 1 medium new potatoes 1 cup fresh peas 3 tablespoons butter 1/4 cup mint leaf For the puree first boil the potato till tender and then add the peas and cook for another 4-6 minutes when the peas are tender as well. Drain and place in food processor along with butter and mint leaves, then pulse for a short time so mixture is smooth. At this point you can leave a little texture or I like to push it through a strainer so it comes out smoother. Pea Shoot Salad 2 handfuls of pea shoots 1 handful of baby kale 3tsp extra virgin olive oil 4tsp lemon juice Salt and pepper to taste Wash pea shoots and baby kale and dry well, then cut baby kale into strips and pea shoots into bit size pieces if needed. Make a quick emulsification of the oil and lemon with a drizzle of warm water. Season with salt & pepper. Toss with the greens and serve over the lamb chops.