Herb Encrusted Lamb Chop | Toasted Pine Nut Gremolata | Ratatouille | Pea Purée | Mint Yogurt | Pickled Fennel with Orange Zest

INGREDIENTS

• Herb Encrusted Lamb Chop

  • 1⁄2 cup basil leaves, packed

  • 1⁄4 cup fresh flat leaf parsley, packed 

  • 8 ounces panko bread crumbs

  • 2 tablespoons kosher salt

  • 1⁄2 cup Parmesan, grated

  • 2 New Zealand rack of lamb, 14 to 16 ounces, 7 to 8 bone, frenched, fat cap removed

  • 2 tablespoons grapeseed oil 

  • Salt and pepper to taste

  • 4 garlic cloves, crushed

  • 1 bunch thyme

  • 2 tablespoons butter, cubed 

  • 4 tablespoons Dijon mustard

• Toasted Pine Nut Gremolata 

  • 2 tablespoons Pine nuts

  • 1 lemon

  • 1/4 cup finely chopped fresh parsley

  • 1/4 cup finely chopped fresh mint

  • 3 garlic cloves, finely chopped

• Ratatouille 

  • 2 eggplants

  • 6 roma tomatoes

  • 2 yellow squashes

  • 2 zucchinis

  • 2 tablespoons olive oil

  • 1 onion, diced

  • 4 cloves garlic, minced

  • 1 red bell pepper, diced

  • 1 yellow bell pepper, diced

  • Salt, to taste

  • Pepper, to taste

  • 28 oz can of crushed tomatoes

  • 2 tablespoons chopped fresh basil, from 8-10 leaves

  • 1 teaspoon garlic, minced

  • 2 tablespoons Chopped fresh parsley

  • 2 teaspoons fresh thyme

  • 4 tablespoons  olive oil

• Pea Purée 

  • 2 tablespoons olive oil

  • 1 pound shelled fresh or frozen peas (about 3 cups)

  • 1 small onion or 1 large shallot, chopped

  • 2 cloves garlic , chopped

  • 1/4 cup canned chicken broth or homemade chicken stock

  • 1 tablespoon chopped fresh parsley or tarragon

  • 2 tablespoons cold butter (2 oz)

  • 2 tablespoons freshly squeezed lemon juice

  • Sea salt and freshly ground black pepper

  • 1 teaspoon fresh mint leaves , torn if large

• Mint Yogurt Sauce

  • 1 cup Greek yogurt

  • 1/2 cup finely chopped mint leaves

  • 2 medium cloves garlic, minced (about 2 teaspoons)

  • 1 tablespoon fresh juice from 1 lemon

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon cayenne pepper

  • Kosher salt and freshly ground black pepper

• Pickled Fennel with Orange Zest 

  • 1-2 fennel bulbs, stalks removed

  • 1/2 cup red wine vinegar

  • 1/2 cup apple cider vinegar

  • 1/2 cup water

  • 3 tablespoons sugar

  • 2 cloves garlic, smashed

  • 1 teaspoon red pepper flakes

  • 1 teaspoon yellow mustard seeds

  • 2 tablespoons orange zest

HOW TO MAKE THIS RECIPE

• Herb Encrusted Lamb Chop

  1. Pulse all of the ingredients in a food processor or blender until bright green and evenly processed. Taste and add salt or more Parmesan if needed

  2. Preheat the oven to 375°F. Place the lamb racks on a sheet tray and season all sides liberally with salt and pepper. Press all sides of the the meat into the remaining seasoning on the sheet tray to evenly coat

  3. Heat two medium cast-iron pans over medium-high heat. Add grapeseed oil and let the pan begin to smoke. Add the lamb racks to the pan bone side up with the racks resting on the edge of the pans. Use the bones as a handle to turn the lamb and sear each side for 60 seconds or until browned. Add the thyme, garlic, and butter to the pan and baste for another minute moving the toasted thyme and garlic to the back of the lamb racks. Transfer to oven and roast for 4 to 5 minutes or until the lamb is rare (125°F internal temp)

  4. Transfer lamb to a sheet tray bone side down. Set the cast- iron pans aside for later use. Use a pastry brush to brush the flesh sides of the lamb generously with Dijon mustard. Let the mustard absorb into the meat for 2 minutes then brush with a second coat This will act as an adhesive for the bread crumbs.

  5. Pour the basil crust onto a flat pan or plate. Holding onto the lamb racks by the bones, dip the lamb into the crust mixture and turn to coat. You can use your hands to sprinkle the crust in between the bones

  6. Lightly shake off any excess

• Toasted Pine Nut Gremolata 

  1. Using vegetable peeler, remove peel in long strips from lemon

  2. Mince lemon peel

  3. Transfer to small bowl

  4. Mix in parsley, mint, and garlic

• Ratatouille 

  1. Preheat the oven for 375˚F (190˚C).

  2. Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside

  3. Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula

  4. Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened

  5. Mix herb seasoning ingredients and pour over the cooked ratatouille

  6. Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature

• Pea Purée 

  1. In a saucepan over medium heat, warm the oil until hot. Add peas, onion or shallot, and garlic and cook until slightly softened, 1 to 2 minutes for fresh peas or 4 to 5 minutes for frozen

  2. Add the chicken stock and cook until the peas are tender, 2 to 3 minutes. Remove from the heat and stir in parsley or tarragon

  3. Reach for your immersion blender or transfer the pea mixture to a high-powered blender, add the butter to the pea mixture, and blend until smooth, 1 to 2 minutes

  4. Add lemon juice and season with salt and pepper to taste

  5. Blend briefly to combine

  6. Transfer the puree to a serving dish and top with mint leaves

• Mint Yogurt Sauce

  1. Place yogurt, mint, garlic, lemon juice, cumin, and cayenne in a small bowl and stir to combine

  2. Season with salt and pepper to taste

  3. Let sit for 30 minutes, then serve, or transfer to an airtight container and store in refrigerator for up to a week

• Pickled Fennel with Orange Zest 

  1. Slice the fennel into very thin slivers

  2. Thoroughly rinse the fennel and set aside

  3. Add all remaining ingredients to a small saucepan and bring to a boil

  4. In the meantime, tightly pack the sliced fennel into a glass jar and set aside

  5. Remove the saucepan from the heat and allow the brine to cool slightly, about one to two minutes

  6. Pour the brine into the jar, being sure to cover the fennel completely

  7. Allow to cool to room temperature

  8. Seal the jar with a tight fitting lid

  9. When kept covered and chilled, the pickles will keep well for 1-2 weeks