Attention asparagus lovers! It's doubtful you could fit any more aspargaus into this delicious main meal.
Directions for: Asparagus and Pine Nut Crusted Rack of Lamb with Asparagus Salad and Asparagus Flan
Ingredients
Asparagus Flan1 lb(s) asparagus, peeled and blanched
3 eggs
1 cup heavy cream
2 Tbsp chopped parsley
2 Tbsp chopped chives
2 tsp butter
salt and pepper
Rack of Lamb2 racks of lamb, well trimmed
1 Tbsp olive oil
cup toasted pine nuts
1 bunch asparagus, trimmed, peeled and cut into 1-inch pieces
cup packed Italian parsley leaves
2 tsp thyme leaves, chopped
4 Tbsp unsalted butter, softened
cup panko bread crumbs
1 tsp lemon zest
salt and pepper
Asparagus Salad & Assembly1 cup asparagus, thinly sliced on the bias
1 cup frisee lettuce
2 Tbsp chives, finely chopped
1 juice and zest of 1 lemon
3 Tbsp olive oil
salt and pepper
Directions
Asparagus Flan1. Preheat oven to 400F. Add the asparagus to a blender or food processor and pure. Add the eggs, cream and herbs and blend together. Season to taste with salt and pepper. Butter 4 ramekins and set the ramekins in a large roasting pan with sides at least 2 inches high. Fill a measuring cup with water and slowly fill the pan until the water comes about half way up the sides of the ramekins. Set the pan in the oven and bake for about 45 minutes. Remove ramekins from water bath and let cool about 5-10 minutes.
Rack of Lamb1. In a pot of boiling water, blanch the asparagus for about a minute, then, transfer to a bowl of ice water to cool. Drain the asparagus well. In a food processor, pulse the asparagus with the pine nuts, parsley, and butter until finely chopped and transfer to a large bowl. Stir in breadcrumbs and mix until combined well. Season with salt and pepper. Crust mixture may be made 1 day ahead. Chill and keep covered.
2. Heat the oven to 400F. Season the lamb well with salt and pepper. In a large heavy skillet, heat about 1 tablespoon of olive oil, over moderately high heat until hot but not smoking and lightly brown rack on all sides, about 1-2 minute per side. Transfer to a roasting pan and arrange meaty sides up.
3. Spoon crust mixture onto wax paper, cover and roll with a rolling pin until desired thickness. Cut to width and length of rack. Peel paper and pat onto the rack of lamb.
4. Transfer lamb to the oven and cook until an instant-read thermometer inserted into center of mea registers 130F for medium-rare, 20 to 25 minutes. Let stand, loosely covered, 5 to 10 minutes.
Asparagus Salad & Assembly1. In a large bowl, combine the asparagus, lettuce and chives together. Add the lemon juice and olive oil and toss together. Season with salt and pepper.
2. To serve, carve the lamb into double chops. Invert the flan directly on to serving dishes and place lamb chop beside the flan. Garnish the dish with the dressed asparagus salad.
See more: Main, Salad, Vegetables, Lamb, Easter