Rack of Lamb with Hazelnut Gremolata
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| Yield: Serves 4 INGREDIENTS | |
| Two 6-rib racks | 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
1. 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.
2. 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.
3. 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.
4. 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.
5. Carve the lamb into individual chops and divide the pea purée and lamb chops among 4 plates. Top with the hazelnut gremolata and serve.
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