Easter Lamb with Asparagus and Aioli
Easter is this coming Sunday! Are you socially distancing again this year? This simple and delicious dinner filled with nutrients and flavor takes about 40 minutes in the kitchen. Ask your local butcher to go ahead and trim the lamb, so you only have to cook it up! Enjoy this beautiful Sunday celebration and spend some time in rest and joy.
1 (1 1/2-pound) rack of lamb, trimmed and patted dry
1/2 teaspoon sea salt
1/2 teaspoon ground black Pepper
1/2 cup shelled pistachios
1 cup loosely packed parsley leaves
3 tablespoons chopped fresh mint
2 tablespoons avocado oil
Garnish: chopped fresh mint
Preheat oven to 375°. Sprinkle salt and pepper over the lamb.
In the bowl of a food processor add the pistachios, pulse about 3-4 times until mostly chopped. Add the parsley and mint and pulse about 5 more times until combined and chopped finely. Add oil and pulse 2-3 more times until combined. Rub the pistachio mixture over the top side of the lamb.
Place a large cast-iron skillet over medium-high heat. Add the lamb with the pistachio-crusted side facing up. Cook for about 5 minutes until the bottom side is golden brown, Place the pan in the oven and cook for about 25 minutes to reach medium temperature. Remove pan from the oven and place the rack of lamb onto a cutting board. Let rest for about 7 minutes before slicing. Slice lamb and serve with asparagus, mushrooms, and aioli. Sprinkle with chopped fresh mint if desired.
Asparagus and Mushrooms:
1 bunch asparagus, trimmed
½ teaspoon sea salt, divided
½ teaspoon ground black pepper, divided
1 tablespoon avocado oil
1 large leek, halved and sliced green and white parts only (once halved be sure to rinse with water)
1 (6-ounce) package gourmet blend mushrooms
2 tablespoons unsalted grass-fed butter
2 tablespoons fresh chopped parsley
Line a rimmed baking sheet with parchment paper and spread the asparagus evenly. Spray the asparagus with avocado oil. Sprinkle evenly with ¼ teaspoon each salt and pepper. While the lamb is cooking, add the asparagus to the oven and cook for 10-12 minutes until tender. Remove from oven and plate.
Meanwhile, heat oil over medium heat in a large skillet. Add leeks and cook until tender, about 5 minutes. Remove leeks from the pan with a slotted spoon onto a plate and reserve. Add mushrooms to the pan and butter and cook until golden brown. Add leeks back into the pan with remaining ¼ teaspoon each salt and pepper and parsley.
3/4 cup good quality mayonnaise
1 lemon zested
1 1/2 tablespoons fresh-squeezed lemon juice, from 1 lemon
1 garlic clove, minced finely
1/4 teaspoon ground black pepper
In a small bowl, stir together mayonnaise, lemon zest and juice, garlic, and pepper until combined.