Za'atar Rack Of Lamb + Pistachio-Mint Sauce: Recipes Of The Week

Danville CA

31 March, 2021

11:49 AM

Description

Easter Sunday is almost here! And whether you celebrate the holiday or not, I think you're going to like this week's Cooking with Courtney Reader Recipe of the Week from Danville chef and Food Network game show contestant Aly Romero. Romero is one of three women on the Meatball Mamas food truck team, vying for the $50,000 prize on "The Great Food Truck Race." Read more: Danville Chef Competes For $50K Prize On Food Network Show But meatballs aren't her only specialty. Just in time for Easter Sunday, Romero is sharing her recipe for za'atar rack of lamb with a pistachio-mint gremolata. "If you haven't cooked with za'atar before, it is a Middle Eastern spice blend that is typically a combination of dried oregano, thyme, marjoram, sumac, sesame seeds, chili pepper, cumin, coriander," Romero wrote on her food blog. "It has a smoky, earthy flavor and it works perfectly with lamb. The pistachio mint gremolata takes it over the top with amazing flavors." Gremolata is an Italian condiment. Do you have a favorite recipe that you'd like to share with Patch readers? Submit it here to be featured as a recipe of the week! Mouth watering yet? Yeah, me too. So without further ado, let's get to the good stuff! Ingredients 1 Tbsp. za'atar 4 cloves garlic, minced (and divided) 1 Tbsp. garlic powder 1 Tbsp. onion powder 1/2 cup Extra Virgin Olive Oil (divided) Kosher salt Black pepper 2 (8 bone) racks of lamb ½ cup pistachios, shelled ¼ cup fresh parsley, chopped ½ cup fresh mint, chopped ½ lemon, zested and juiced Instructions 1. Preheat oven to 375F. 2. Make rub for lamb by combining za'atar, minced garlic, garlic powder, onion powder, EVOO, kosher salt and black pepper, stir to combine. Rub all over the racks of lamb and let sit out. 3. Make the Pistachio Mint Gremolata by combining the pistachios, fresh parsley, fresh mint, cloves of garlic, lemon zest and juice, the remaining EVOO, kosher salt and black pepper. Pulse in a mini-prep or food processor until combined to a sauce-like consistency. Set aside. 4. Heat a large skillet or cast iron over medium high heat. Add EVOO and sear, about 4 minutes until a deep, dark brown crust forms. Flip to sear the other side and ends, an additional 4 minutes. Place skillet in the oven and continue cooking on top rack until desired doneness. For medium rare- medium, this will be when a meat thermometer measures 135-140F which will take about 12-15 minutes. Remove from the skillet to a cutting board, tent loosely. Temp will continue to rise about 5 more degrees while it rests. Carve and serve, spooning the Pistachio Mint Gremolata over the top. Wondering what to serve it with? Romero recommends her recipe for roasted baby carrots with harissa and brown sugar. And if you're planning a salad, check out the latest Cooking with Courtney recipe: a 4-ingredient dreamy green tahini dressing that's a pretty pastel green, perfect for Easter Sunday skewers, rice bowls, salads, veggies, wraps or even sandwiches!Read more Cooking with Courtney columns and submissions. Patch Wants To Feature Your Recipe Whether you're new to cooking or a seasoned veteran (pun intended), we want to feature your recipe as a Cooking with Courtney Reader Recipe of the Week! Use the form below to share your recipe. (Can't see the form? Click here or email your recipe to [email protected]) Cooking with Courtney is a weekly series featuring recipes by Patch Editor Courtney Teague. She also features reader recipe submissions in her Reader Recipe of the Week series. Keep up with her latest recipes on Instagram, Facebook, Pinterest and Twitter @feedthesoulblog.