Ingredients

3 1 1/4-pound racks of lamb, frenched

5 tablespoons olive oil

2 teaspoons coarse kosher salt

1/2 cup finely chopped fresh Italian parsley

1/4 cup finely chopped fresh rosemary

1/4 cup finely chopped fresh mint

Parsley sauté

• 2 tablespoons extra-virgin olive oil
• 1/2 cup finely chopped shallots
• 6 cups (packed) fresh Italian parsley leaves (from 2 large bunches)
• 3/4 cup very coarsely chopped fresh mint leaves
• 1/2 cup water
• 2 teaspoons grated lemon peel
• 3/4 cup coarsely chopped toasted walnuts (about 2 1/2 ounces)
• 2 tablespoons walnut oil
• 1 tablespoon fresh lemon juice

Description

Have The Butcher 'french' The Lamb Racks, Which Entails Trimming The Fat From The Lamb And Between The Bones.

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