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Lamb with Pear Mint & Parmesan Brussels Sprouts
Pear and mint are blended into a smooth vinaigrette and served with rack of lamb. This vinaigrette is great with any cut of lamb. On the side, Brussels sprouts are shredded and treated to a quick sauté with garlic and Parmesan cheese.
Loading ...April 8th, 2012
Recipe Developed by Paula Bowman
Servings
4Prep Time
20 minutesCook Time
35 minutesIngredients
Directions
Preheat oven to 425Fº.
Combine pear, mint and vinegar in a blender and puree until smooth. Gradually add 3-tablespoons olive oil and process until emulsified. Season to taste with salt and pepper and set aside.
Set a heavy bottomed skillet large enough to accommodate both racks of lamb, over medium-high heat. Add 1-tablespoon olive oil. Season lamb with salt and pepper and place in skillet fat side down. Sear meat on both sides until well browned, about 6 minutes. Turn racks over again to fat side up and spoon 1-tablespoon reserved mint mixture on each rack. Roast until lamb is medium rare or the internal temperature is 130F, about 18 minutes. Remove from oven, transfer to a cutting board, tent with aluminum foil and let rest 5 to 10 minutes.
While lamb rests, heat remaining 2-tablespoons olive oil in a large skillet set over medium heat. Add garlic, stirring often until softened but not browned, about 1 minute. Add Brussels sprouts and cook, stirring often until beginning to wilt, about 2 minutes. Add water or broth and continue to cook until Brussels sprouts are tender and bright green, about 2 minutes. Add Parmesan and lemon juice, stir well and season to taste with salt and pepper. Slice lamb between bones and serve with Brussels sprouts and remaining mint sauce.
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