Herbed Rack of Lamb with Parsley, Mint, and Walnut Sauté

108569

Course Main Dishes

Ingredients in this Recipe

1 tablespoon fresh lemon juice
1/2 cup finely chopped fresh Italian parsley
1/2 cup finely chopped shallots
1/2 cup water
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh rosemary
2 tablespoons walnut oil
2 teaspoons coarse kosher salt
2 teaspoons grated lemon peel
3 1 1/4 pound racks of lamb, frenched
3/4 cup coarsely chopped toasted walnuts (about 2 1/2 ounces)
5 tablespoons olive oil

Recipe Preparation

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