Roasted Double Lamb Chops with Kale-Walnut Pesto

In the last few years I have really come to like lamb, specifically rack of lamb for its tenderness and mild flavor. Instead of using the entire rack whole, I prefer to cut the rack into double "chops" and simply roast or grill them.

Best of all, lamb shines beautifully when marinated with pesto. On a recent trip to Sun Valley, Idaho, Fellow Foodie and I had the opportunity to not only dine but work at Riccabona's, one of the best restaurants in town. One dish on the menu was pesto-marinated rack of lamb, where the chef cut the rack into double chops and grilled the lamb to perfection.

We had to try it out when we got home. Instead of using the traditional basil/pine nut combo for pesto, we opted for kale and walnuts which add a wonderful extra bite and nutty flavor to the lamb (plus the fact they are both healthy and good for you too). The pesto can be made ahead and frozen for up to 6 months and is great as a substitute for traditional pesto with pastas and sauces.

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Ingredients:

* 1 lamb rack, frenched, cut into 4 portions (see below)
* 1/3 - 1/2 C walnuts, toasted
* 5 stalks (about 1 bunch) Tuscan kale, rinsed
* 1/4 C parmesan cheese
* 1 clove garlic
* 1 - 1 1/2 C olive oil
* 1/2 tsp red pepper flakes
* sea salt and fresh ground pepper

It is very important to toast the walnuts. If they are raw they are slightly bitter - toasting them brings out their natural oils and gives them a deeper, nuttier flavor and texture. Toast until light brown.

Next up, attacking the kale.

To remove the leaves from the rib, pull the leaves away in a downward motion running your hands against the rib. (The rib is extremely bitter so make sure to remove)

Bring a pot to a boil with some lightly salted water and add the kale leaves to the pot to blanch, about 1 minute, until slightly wilted. Drain and cool under running cold water.

pat the kale dry on paper towels.

Add the walnuts, kale, parmesan cheese, garlic, and red pepper flakes to a food processor and blend until smooth. With the motor running, slowly add the olive oil until the pesto forms into a paste. Season with salt and pepper.

Now, up for the lamb...

Start by slicing the lamb into double chops by carefully cutting between the bones.

With a normal rack with 8 bones, you will have 4 double chops.

Coat the lamb with the pesto and place in a plastic bag or dish for at least 2 hours and up to 24 hours.

When ready, preheat oven to 350F. Heat up a grill or saute pan (or a barbeque) over medium-high and add some olive oil to the pan; place lamb chops skin-side down in pan to begin to caramelize, about 5-7 minutes.

Place in the oven for 15-18 minutes, or until medium rare. This night we paired the lamb simply with amazing roasted baby fingerling potatoes and asparagus.

The nuttiness from the pesto when caramelized with the lamb is fantastic. This really screams Spring with the bright flavors of kale paired with the lamb and the crisp asparagus spears from a quick roast in the oven. Cheers and enjoy!

Linguine with Spring Asparagus, Shiitake and Chanterelle Mushrooms

Asparagus is one of my absolute favorite spring vegetables. I love them grilled and roasted as a side dish as well as chopped in salads, pureed in soups, and simply sliced as an addition to a simple pasta.

As with this creation I made from leftovers in my fridge last week. I had plenty of asparagus left over from an event along with some shiitake and chanterelle mushrooms - I decided to make a light Spring pasta that turned out to be such a simple hit we had it again the next night for a planned dinner.

With asparagus at its peak during the latter part of April through about the beginning of July, I know I will be making this dish over and over again. You can substitute any type of mushroom, but I happen to favor shiitakes and chanterelles for their meaty texture. Only a dash of cream is used to make this a pasta dish you may find a bit indulging, but worth every bite.

Ingredients (2 servings)

* 8 large shiitake mushrooms, stemmed and sliced about 1/4" thick
* 6-8 large chanterelle mushrooms, cleaned of dirt and sliced about 1/4" thick
* 1 1/2 tbsp olive oil
* 8 asparagus spears, sliced into 1/4" coins
* 1/4C dry white wine (or vegetable or chicken stock)
* 1/2 C heavy cream
* 3-4 oz dried pasta, cooked and drained
* sea salt and fresh ground pepper

First, heat up a skillet with the olive oil over medium high heat; add mushrooms and season with salt and pepper; saute until mushrooms are soft and have a little bit of color on them.

Add the white wine to the mushrooms and cook until there is no liquid left in the pan.

Add the asparagus to the mushroom mixture.

Add the cream to the pan and bring to a slight boil then reduce to low.

With the heat on low, cover the pan to "steam" the asparagus in the liquid, about 5-7 minutes, until asparagus is tender and the cream reduces to thicken.

Add the cooked pasta to the mushroom and asparagus sauce.

And voila!

The cream should lightly coat the pasta and the vegetables, creating a wonderful harmony of flavors. A little shaved parmesan cheese on top would be a great addition. I hope you enjoy this simple yet delicious Spring pasta, as we are again having it for dinner tonight - cheers and enjoy!