Pan Seared and Oven Roasted Rack of Lamb with an Arugula Pesto Crust
- 2 rack of lamb, 4 ribs each
- 2 tbsps unsalted butter
- 2 tbsps extra virgin olive oil
- 1/4 cup dry white wine
- 1 head of endive
- 1 bundle of watercress
- 1 tbsp truffle oil
- 2 cups arugula, roughly chopped
- 1/8 cup pine nuts, toasted
- 1/4 cup walnuts, toasted
- 1/4 cup Parmigiano Reggiano cheese
- 1/4 cup Pecorino Romano cheese
- 3 cloves of garlic
- juice of a lemon
- 1 1/2 cups extra virgin olive oil
- kosher salt and pepper
Preheat the oven to 450 degrees.
Trim the fat from the top of the lamb. Separate the ribs into individual pieces. Season the meat with salt and pepper.
Heat the unsalted butter in a sauté pan and sear the lamb for about 5 minutes until browned on each side. Remove from heat and let cool. Reserve the juices from the pan and leave the pan on the cook top.
For the pesto, add the arugula to a food processor first. Once pureed, add the toasted pine nuts, walnuts, cheese, garlic, and squeeze of lemon. Lastly, add in the olive oil. Season with salt and pepper to taste.
Rub each piece of lamb with the pesto mixture and place on a sheet tray. Roast the meat in the oven for about 10 minutes.
While the lamb is in the oven, place the pan that was left on the stove on medium heat. Drizzle a little truffle oil in the pan (about 1 tsp.). Let the mixture reduce for about 5 minutes.
Cut the endive into strips and toss with the picked and washed watercress. Season the salad with salt and pepper and a toss with a little of the mixture from the pan. Then place the salad on the dinner plate. Arrange the meat on top of the salad and drizzle with the rest of the liquid from the pan.
The new 2012 Joie de Vivre red blend is the perfect wine to pair with this dish. Enjoy!