Rania’s Recipes: Rack Of Lamb, Crab Salad Lettuce Cups
If you’re looking for some new recipes to try, be sure to check out these two from Rania Harris!
Rack Of Lamb with Mint-Basil Pesto
- 2 cups lightly packed fresh mint leaves
- 1 cup lightly packed fresh basil leaves
- ½ cup pine nuts, toasted
- 4 tablespoons freshly grated Parmesan
- 2 tablespoons fresh lemon juice (or more to taste)
- 3 – 4 large garlic cloves
- Sea Salt to taste, plus more for seasoning
- Freshly ground black pepper to taste, plus more for seasoning
- ½ cup extra-virgin olive oil – plus more for searing the lamb
- 3 (1½ pounds each) racks of lamb, trimmed and Frenched
Blend the mint, basil, nuts, cheese, lemon juice, garlic, salt and pepper to taste in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy. Add more if needed.
Preheat the oven to 425 degrees.
Generously sprinkle the lamb racks with salt and pepper. Heat the remaining 2 tablespoons oil in a heavy large skillet over high heat. Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side. Transfer the lamb rack meat side up on a heavy large baking sheet. Repeat with the remaining 2 lamb racks.
Roast the lamb in the oven until cooked to desired doneness, about 20 – 25 minutes for medium-rare. Transfer the lamb racks to a work surface. Set aside for 10 minutes. Cut the lamb between the bones into single chops. Serve the pesto in a separate bowl with the chops and serve immediately.
The pesto may be made ahead and the racks may be seared ahead and chilled. Remove them from the refrigerator about 30 minutes before roasting so that they don’t go into the oven too cold, as they will take longer to roast.
Crab Salad Lettuce Cups
- 3 cups cooked lump crabmeat
- 3 medium tomatoes, peeled, seeded, and chopped
- 1 cup small cucumbers, chopped
- 2 tablespoons finely chopped mint
- 2 tablespoons chopped chives
- 2 tablespoons chopped cilantro
- 1 tablespoon lemon zest
- ¼ cup rice wine vinegar or sherry vinegar
- 2 tablespoons soy sauce
- ¾ cup olive or canola oil
- Bibb or butter lettuce, to serve
- Cilantro sprigs, to garnish
- Sea salt and freshly ground black pepper to taste
Combine the crab, tomatoes, cucumbers, mint, chives, and cilantro in a bowl.
In a separate small bowl, mix the lemon zest, rice wine vinegar, and soy sauce. Whisk in the olive oil and season to taste with salt and pepper.
Prepare lettuce cups, using the inner leaves only.
To serve, dress the salad with the vinaigrette and fill the lettuce cups. Garnish with cilantro sprigs and serve immediately.