Save To Recipe Box Save To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.

 

Roasted Rack of Lamb, Mint Marinated Feta and Carrots

Servings: 6

Ingredients:

Feta:
1/4 cup fresh mint leaves
1/8 cup fresh parsley leaves
1 garlic clove
1 tablespoon extra-virgin olive oil
2 tablespoons toasted pine nuts
1/2 teaspoon freshly ground pepper
12 ounces Wisconsin feta cheese, cut in 24 (1/2-ounce) slices

Hummus:
2 tablespoons extra-virgin olive oil
2 garlic cloves, slice
Pinch cayenne
1/8 teaspoon ground cumin
3 cups canned chickpeas, drained, rinsed well
1 teaspoon lemon juice
1/2 to 3/4 cup water
Salt
White pepper

Carrots:
24 baby carrots, peeled
4 tablespoons honey

Lamb:
1 tablespoon extra-virgin olive oil
2 whole lamb racks, frenched (14 to 16 chops)
3 garlic cloves
4 thyme sprigs

Cooking Directions:

For the feta, make the pesto by combining the mint, parsley, garlic, and olive oil in a blender container. Blend until smooth. Add the nuts and pepper; blend. Marinate the feta slices in the pesto for several hours or overnight.

For the hummus, in a medium saucepan, combine the olive oil and garlic cloves. Cook until lightly toasted, stirring occasionally. Stir in the cayenne and cumin. Add the chickpeas. Simmer for 5 minutes. Transfer to the bowl of a food processor. Puree with the lemon juice and enough water to make a thick puree. Season to taste with salt and white pepper.

For the carrots, blanch the carrots in a large pot of boiling water until crisp-tender, about 2 to 3 minutes. Drain; toss with honey. Place in a shallow roasting pan. Season to taste with salt and pepper. Set aside.

For the lamb, heat the oven to 425°F. Place a medium roasting pan in the oven for 5 minutes to heat. Add 1 tablespoon olive oil. Season the lamb all over with salt and pepper. Place the meat in the hot roasting pan. Roast 10 minutes. Add 3 garlic cloves and the thyme sprigs. Turn the lamb over. Roast an additional 10 to 15 minutes to 130°F for medium-rare. Remove from the oven. Let stand, covered with foil, for 5 minutes. Roast the carrots during the last 10 minutes of cooking time.

To serve, place a mound of hummus in the center of each plate. Slice the lamb and place 2 or 3 chops on top of the hummus. Place the feta and carrots on top, and drizzle a bit of the pesto around the plate.

WHAT'S IN YOUR PANTRY
Enter the food name below and we'll give you a few ideas.

FIND CHEESE EXCHANGES
Can't find the cheese you want for your menu item? Enter the name of the cheese below and we'll help you find an exchange.