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
- 1 bosc pear, peeled, cored and roughly chopped
- 1/2 Cups fresh mint leaves
- 2 tablespoons unseasoned rice vinegar
- 1/3 Cups olive oil
- 2 racks of lamb (1lb)
- 1/2 teaspoons finely chopped garlic
- 3/4 pounds brussels sprouts, stemmed, cut lengthwise then thinly sliced crosswise
- 1/2 Cups water or chicken broth
- 1/4 Cups freshly grated parmesan cheese
- 1/2 teaspoons fresh lemon juice
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.
