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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

Note To reduce the stress of cooking, it is important to temper the meat 1 hour before cooking.

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

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.