Yum Yum Yum.
My mouth is still watering.
All I have to say is that this is a must-try recipe,
courtesy of Bon Appetit:
2 cups mint leaves
1 small jalapeño, seeded and coarsely chopped
1 small shallot, coarsely chopped
1 garlic clove, coarsely chopped
2 tablespoons red wine vinegar
Pinch of sugar
1/2 cup plus 3 tablespoons extra-virgin olive oil
lamb loins (or racks… whatever you prefer)
Freshly ground pepper
6 ounces snow peas
1 red (or green) Thai chile, seeded and minced
1 tablespoon chopped cilantro
1/4 cup roasted almonds, chopped
In a blender, puree the mint, jalapeño, shallot, garlic, vinegar, sugar and 1/2 cup of the oil. Season with salt. Preheat the oven to 450°. In an ovenproof skillet, heat 2 tablespoons of the oil until shimmering. Season the lamb with salt and pepper; add to the skillet, fat side down, and brown over high heat, turning once. Transfer the skillet to the oven and roast for roughly 10 minutes, until medium-rare (This will vary depending on the thickness of your lamb! Be careful not to overcook… use a meat thermometer!). Transfer the lamb to a carving board; let rest for 10 minutes. Meanwhile, bring a medium saucepan of salted water to a boil. Blanch the snow peas, about 1 minute. Drain and pat dry.
In a bowl, mix the Thai chile, cilantro, snow peas, almonds and the remaining 1 tablespoon of oil; season with salt. Place lamb. Dollop with the mint chimichurri and serve the snow pea salad alongside.
*Bon Appetit used racks of lamb with this recipe… I chose to use loins. Feel free to use whatever cut of lamb you prefer.