Rack Of Lamb Recipe With Hazelnut Gremolata
Geoffrey Zakarian's Miami return
Sometimes it takes a master chef to finesse an already flawless pairing. Case in point: Geoffrey Zakarian of Dream South Beach's Tudor House restaurant. Zakarian takes the classic spring pairing of lamb chops and puréed peas and accents the duo with a rough-textured hazelnut gremolata. The lemon zest, fresh garlic and parsley in the gremolata play off the lamb's richness; the hazelnut shards counter the creaminess of the Technicolor-green peas. A shining example of how a classic can rock.
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Recipe adapted from Geoffrey Zakarian and Jamie DeRosa, Tudor House, Miami, FL
Rack of Lamb with Hazelnut Gremolata and Pea Purée
Geoffrey Zakarian of Dream South Beach's Tudor House restaurant accents seared lamb chops with pea purée and a rough-textured hazelnut gremolata.
servings
4
Ingredients
- Lamb and Gremolata
- Two 6-rib racks of lamb, Frenched
- Kosher salt
- Freshly ground black pepper
- ⅓ cup skinned hazelnuts
- 2 tablespoons finely chopped flat-leaf parsley
- 2 teaspoons lemon zest
- 1 garlic clove, finely chopped
- 2 teaspoons extra-virgin olive oil
- Peas
- 3 cups (about 1 pound) fresh or frozen peas
- ⅓ cup extra-virgin olive oil
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
Directions
- Make the lamb: Preheat the oven to 350°. Pat the lamb dry with paper towels and season with salt and pepper. Set aside at room temperature while you make the gremolata.
- Place the hazelnuts on a rimmed sheet pan and toast in the oven until golden brown, 6 to 8 minutes. Transfer the hazelnuts to a plate to cool, then roughly chop. In a small bowl, mix the toasted hazelnuts with the parsley, lemon zest, garlic and ¼ teaspoon salt and set aside.
- In a large grill pan or oven-safe skillet set over medium-high heat, heat the olive oil. Sear the lamb in the pan until golden brown on each side, about 5 minutes per side. Transfer the pan to the oven and cook until an instant-read thermometer reads 120° for medium-rare, 8 to 10 minutes longer. Remove from the oven, cover loosely with foil and let the lamb rest for 10 minutes.
- Make the peas: Prepare an ice-water bath and set it on a work surface. In a medium saucepan of boiling, salted water, blanch the peas until they are just tender, 1 to 2 minutes. Strain the peas through a fine-mesh sieve and plunge them into the ice water to stop the cooking. Dry the peas on a kitchen towel and then transfer to a food processor. Add the olive oil, salt and pepper and purée until smooth.
- Carve the lamb into individual chops and divide the pea purée and lamb chops among 4 plates. Top with the hazelnut gremolata and serve.