Herbed Rack of Lamb with Parsley, Mint, and Walnut Sauté

Ingredients

• 2 teaspoons coarse kosher salt 
• 0.3 cup mint leaves fresh finely chopped
• 0.3 cup rosemary fresh finely chopped
• 1 tablespoon juice of lemon fresh
• 2 teaspoons lemon zest grated
• 0.8 cup very mint leaves fresh coarsely chopped
• 2 tablespoons olive oil extra-virgin
• 0.5 cup parsley fresh italian finely chopped
• 6 cups parsley leaves fresh italian packed () (from 2 large bunches)
• 3.8 pound lamb loins racks of
• 0.5 cup shallots finely chopped
• 2 tablespoons walnut oil 
• 2.5 ounces walnuts toasted coarsely chopped
• 0.5 cup water 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• kitchen thermometer

Directions

1. Place lamb racks on heavy large rimmed baking sheet.
2. Brush lamb with 1 tablespoon oil.
3. Sprinkle with 2 teaspoons coarse salt and pepper.
4. Mix all herbs in small bowl; press firmly over meat side of lamb to adhere.
5. Let stand 2 hours at room temperature. (Can be made 6 hours ahead. Cover and refrigerate.)
6. Preheat oven to 425°F.
7. Heat remaining 4 tablespoons oil in heavy large nonstick skillet over medium-high heat. Working in batches, add lamb, meat-and-herb side down, and cook until brown, about 4 minutes.
8. Transfer racks to baking sheet, meat-and-herb side up. Roast lamb until meat thermometer inserted into center registers 125°F for medium-rare, about 13 minutes.
9. Remove from oven and let stand 15 minutes.
10. Heat olive oil in heavy large skillet over medium heat.
11. Add shallots and sauté until soft, about 4 minutes.
12. Add parsley and sauté until wilted, about 2 minutes.
13. Add mint, 1/2 cup water, and lemon peel and cook until parsley is tender, about 3 minutes.
14. Mix in walnuts, walnut oil, and lemon juice. Season with salt and pepper.
15. Cut lamb between bones into individual chops. Divide parsley sauté among 6 plates. Top with lamb chops and serve.