I have another awesome event coming up that I’m really excited to share with you guys. I’m hosting a pop-up summer dinner series here in Portland with friends Christiann and Suzanne.The first dinner takes place on Saturday July 18th; we’ll be making an insane amount of delicious pacific northwest summer fare, and there’s going to be lots of delicious wine, refreshing cocktails, and of course, lots and lots of cheese. I’m particularly excited for this because I really, really, love throwing dinner parties, especially in the summer when everyone can sit outside and enjoy the lush green garden. There’s just something about people sharing good food and drink right under the stars and laughing until the sun goes down that makes me more content than anything else in the world. I’d love to have you join us! You can purchase tickets and read more about it below, and if you have any questions don’t hesitate to contact me.
To contrast with the richness of the lamb, we made an incredible pesto with a mix of things laying around my cupboards. Pistachios, fresh mint, fresh basil, and fennel fronds and stalks, this is an AMAZING pesto and tastes insanely refreshing in the summer. There’s something about the mint and basil and fennel that creates the most intoxicatingly herbal flavor, and when you puree sweet, fatty pistachios into it, it’s kindaaaaaaa the tastiest thing ever. It’s also a great way to use extra fennel stalks that you have leftover from making caramelized fennel bulbs, which I also highly recommend trying. So if you’re thinking of having a little gathering of your own this summer, you don’t have to look any further for recipe inspiration. Seriously, please make this. Your stomach and friends will thank you.
Also, any photos of myself in this post were taken by the kind Christiann. Thank you, friend!! And all serve ware here is from Felt+ Fat, whose ceramics always make me swoon.
CABERNET RACK OF LAMB WITH A MINT, PISTACHIO, & FENNEL PESTO
Ingredients
Cabernet + Tarragon Marinade
- 1 1/2 lbs rack of lamb
- 1/3 cup cabernet sauvignon
- 2 tablespoons olive oil
- 2 tablespoons sherry vinegar
- 3 tablespoons minced fresh tarragon
- 1 teaspoon kosher salt
- 3 cloves garlic chopped
Rosemary Spice Rub
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 lb fresh tomatoes on the vine
- 2 heads garlic
- 4 shallots
Mint, Pistachio + Fennel Pesto
- 3 cups coarsely chopped fennel stems and fronds
- 1/2 cup shelled raw pistachios
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh basil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 1/4 cup plus 2 tablespoons olive oil
Instructions
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For the marinade, prick the rack of lamb 6 times with a sharp knife, making 1/2-inch deep incisions. Mix together all the marinade ingredients in a large bowl and then empty into a large plastic bag. Add the rack of lamb and press out as much as as possible from the bag before sealing and refrigerating for at least 4 hours or overnight.
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Preheat the oven to 475 degrees Fahrenheit. Mix together the salt, rosemary, garlic powder, and pepper in a small bowl, then coat the rack of lamb in the mixture. Place it on a baking sheet along with the tomatoes, garlic, and shallots. Roast in the oven until desired doneness is reached, about for 10 minutes for rare, 15 minutes for medium rare.
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To prepare the pesto, blend the fennel, pistachios, mint, basil, salt, and red pepper flakes together in a blender or food processor until smooth. While the blender is on, slowly add the olive oil in a thin and steady stream through the hole in the cap. Allow the mixture to continue to blend for 10 more seconds or until thick and smooth. Serve alongside the roasted lamb and tomatoes.
Extraordinary pictures and the rack of lamb looks to die for!
Thank you so much! 🙂
Agreed: your photography is always stunning, and compositions beautiful! This is a beautiful recipe, will definitely try all the flavours together. Thanks for sharing.
Awwww thank you!
These photos are STUNNING, Eva! Gosh, they're all insanely gorgeous. And this lamb looks delicious. <3
Thank you my dear Abby!!
Yeah, that pesto sounds delicious. Now, to get my hands on some fennel…..
I forgot to ask, are you doing the dinner at your house?
Thanks Mindy!! And nope, we are doing it at Suzanne's house in SE near Hawthorne, but I'm hoping to do one at my place once I finish up the ground floor renovations (still need to tone the fireplace haha)
semplicemente woh!
Haha, thank you!
Eva, these photos are impossibly beautiful. All your work, it seems, is like some otherworldly magic, yet it's all so very real. Some of the moments you capture; I feel as if I could reach into them & just rest there forever. Wonderful, really. xo
Meghan you are such a dear, thank you so much for your sweet words! They always brighten my day 🙂
Aiiiieeeee these look so so good!!! I love lamb, and I love roast tomatoes, so this would be a go to anytime, except for the tarragon, actually, as I cannot stand it. I'd sub it for rosemary, anyway, yuuuuum!!! LOve the photos, as always they take my imagination away to otherworlds.
http://bloglairdutemps.blogspot.pt/
Haha, thank you so very much, Miranda!! You are very kind 🙂 And it would totally taste great with fresh rosemary or oregano subbed in for the tarragon. You will love it!
Absolutely amazing photos! The lamb looks very delicious. I want to try it. Thanks!
Thank you!
The photos are great! But the recipe is amazing. This was one of the most delicious lamb that I`ve ever tasted!
Awesome, I am so happy you enjoyed it, Abbie!! Thank you! 😀
Had to say thanks for this beautiful recipe—these “Lamb Bones” were the perfect centerpiece for a “Dark Dinner” party last Halloween. Hope you enjoy the pics of this dish and all the rest at https://www.flickr.com/photos/67692211@N08/albums/72177720312463240/
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