Ingredients
- 2 lamb racks
- 2 extra-virgin olive oil
- 1 lemon
- 1/2 bunch mint
- 1/2 bunch oregano
- 1/2 bunch kosher salt and black pepper
- 2 lamb racks
- 2 extra-virgin olive oil
- 1 lemon
- 1/2 bunch mint
- 1/2 bunch oregano
- 1/2 bunch kosher salt and black pepper
- kosher salt and black pepper
- 1/2 pound sugar snap peas
- 1 pound english peas
- 1/2 pound asparagus
- 1/2 pound haricots verts or tender green beans
- 67/100 cup whole-milk ricotta cheese
- 3 cup green onions
- 3 cup extra-virgin olive oil
- 2 lamb racks
- 2 extra-virgin olive oil
- 1 lemon
- 1/2 bunch mint
- 1/2 bunch oregano
- 1/2 bunch kosher salt and black pepper
- kosher salt and black pepper
- 1/2 pound sugar snap peas
- 1 pound english peas
- 1/2 pound asparagus
- 1/2 pound haricots verts or tender green beans
- 67/100 cup whole-milk ricotta cheese
- 3 cup green onions
- 3 cup extra-virgin olive oil
- 1 bunch green onions
- 1 bunch mint leaves
Preparation
Baking Directions:
This garden purée wraps its flavors around the lamb.
Asparagus, green beans, and sweet peas at the peak of freshness are puréed together with rich whole-milk ricotta cheese.
It’s lush.
It’s incredibly delicious by itself; you’re going to have a hard time keeping your spoon out of it.
But with the grilled rack of lamb and a warm summer breeze, you’ll know absolutely what time of year it is.
Put the lamb in a baking dish and drizzle with 1/4 cup of olive oil.
Add the lemon slices, mint, oregano, and salt and pepper and turn the lamb in the mixture to coat.
(Frenching is a butchering technique that removes much of the fat from the lamb chops.)
Stick it in the refrigerator to marinate for 1 hour.
Bring a large pot of salted water to a boil.
Add the peas, asparagus tips, and haricots verts, and cook until bright green and crisp-tender, about 3 minutes.
(If you’re using frozen peas, you can throw them in during the last couple of minutes, to thaw.)
Drain, transfer to a bowl of salted ice water to stop the cooking, and drain again.
Purée in a food processor with the ricotta, green onion greens, a drizzle of oil, and salt and pepper to taste.
Scrape that out into a medium saucepan and set it aside while you cook the lamb.
Preheat an outdoor gas or charcoal grill or a ridged grill pan over a medium-high flame.
Take a few paper towels and fold them several times to make a thick square.
Blot a small amount of oil on the paper towels.
Then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.
Put the lamb on the hottest part of the grill and cook, turning once, until medium-rare, 12 to 15 minutes.
Remove to a cutting board and let rest for 10 minutes to allow the juices to redistribute throughout the meat.
Toss the whole green onions in oil, sprinkle with salt and pepper, and grill, turning once, until marked and barely softened, about 2 minutes.
Serving Directions:
To serve, warm the purée over low heat.
Cut the racks into double chops and serve with the garden purée and the green onions, garnished with mint leaves.