Pecan Crusted Lamb, Frisée Mint Salad, and Strawberry Beurre Blanc

Mouth-watering nutty lamb with a velvety tangy sauce and a tart salad.

Serves 4 - 6 people

Ingredients

2 racks domestic lamb, cleaned (ask your butcher to do this)
2 tablespoons Dijon mustard
1 cup chopped pecans
1 teaspoon salt
1 teaspoon mixed peppercorns

2 bunches frisée, washed and cleaned
10 mint leaves, rough chopped
juice of one orange
2 tablespoons olive oil
2 shallots, minced
¼ cup crisp dry white wine

6 large strawberries, tops removed and medium diced
½ cup heavy cream
¼ pound or 1 stick of cold butter cut in cubes

Instructions

Pre-heat oven to 400°F.

Rub lamb with olive oil, salt and pepper. Position meaty side up in roasting pan and roast at 400° for 12 minutes. Remove from oven; let rest for 5 to 10 minutes.

Meanwhile, in a food processor or chopper, combine herbs with salt and pepper; process until finely chopped. After the lamb has rested, rub the mustard over it, then coat well with the pecan mixture. Return to oven and bake for 8 to 10 minutes longer, or to desired doneness. Right before serving, cut into individual chops.

In a medium sauce pot sauté shallots until soft. Add wine and reduce until it is barely detectable. Throw in berries and stir into mixture. Add cream and reduce by half. Take off heat and whisk in butter piece by piece until the sauce is nice and smooth. Season with salt and pepper.

In a bowl, mix Frisée, mint, orange juice, olive oil and a dash of salt and pepper. Mix well to coat the salad.

In a large shallow bowl or beveled plate, spoon in some sauce, place a few lamb chops, and finish by placing some salad on top. (Try bunching the greens together with out mashing them so that you can give the dish some height while still exposing the beautiful lamb.)