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Rack of lamb, mint pesto, parsnip puree and seasonal vegetables

Mains, Lamb

Rack of lamb with mint pesto crust accompanied by a parsnip puree and vegetable market

Ingredients

Recipe for 4 persons

For the rack of lamb

4 Unit(s)
Lamb rack (2 chops)

For the mint pesto

1 Bunch(es)
Mint
15 Ml
Grainy mustard
30 Ml
Pine nuts
1 Unit(s)
Green onion

For the glazed carrots

2 Unit(s)
Carrot
5 Ml
Honey

For the parsnips purée

600 Gr
Parsnip
1 Unit(s)
Onion
1 Clove(s)
Garlic
100 Ml
Milk
2 Sprig(s)
Thyme
  • Vegetable oil
  • Salt and pepper
  • Butter

Preparation time: 45 min

Preheat your four at 400 °F

  • General preparation
    Finely chop the white onion. Peel the carrots. Cut them in half lengthwise and then cut them into wedges. Peel the parsnips and cut into small cubes.
  • Preparation of parsnip puree
    In a pan, drizzle with olive oil and fry the onion white. Add a pinch of salt and cook for 1 minute. Then add the parsnips and let cook for 1 minute. Add chopped garlic, thyme and cover with water. Bring to the boil and simmer for 25 minutes over low heat.Drain and blend with hot milk and a knob of butter. Add salt and pepper to taste.
  • Glazed carrots preparation
    Place carrots in a pan, cover with water halfway up and add a knob of butter, honey and cook until complete evaporation of water to glaze them. Season with salt and pepper.
  • Preparation of mint pesto
    In the bowl of a food processor, combine mint, mustard, green onion, pine nuts and two tablespoons of olive oil. Mix everything. Season with salt and pepper. Add a little oil if necessary.
  • Preparation of racks of lamb
    In a large skillet, drizzle with olive oil and sear the pieces of meat for 2 minutes on each side. Add salt and pepper to taste. Remove pieces of meat and set aside. Brush the lamb racks with half the pesto and place them on a baking sheet. Bake oven for 15 to 128minutes. Let the meat rest before cutting each chops individually.
  • To serve
    Place the parsnip puree in the bottom of each plate using a ring mold and place a few vegetables on top. Serve two lamb chops and draw a few lines with the pesto on your plate.
To reduce the stress of cooking, it is important to temper the meat 1 hour before cooking.

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