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* Note: See the "Minted Pea Sauce" recipe which is included in this collection. Preheat oven to 350 degrees. Make crust mixture: In a baking pan toast pine nuts in middle of oven until golden, about 10 minutes, and cool. Discard stems from spinach and coarsely chop spinach. Rinse spinach and drain in a colander. In a large heavy kettle cook spinach in water clinging to leaves, covered, 1 minute, or until just wilted. Drain spinach well in colander, pressing out excess liquid with back of a large spoon, and cool. Tear ham into pieces. In a food processor pulse spinach with nuts, parsley, ham, and butter until finely chopped and transfer to a large bowl. Stir in remaining crust ingredients until combined well. Crust mixture may be made 1 day ahead and chilled, covered. Increase temperature to 425 degrees. If leaving strip of fat on racks, score a diamond pattern on fat with tip of a sharp thin knife. Halve lamb racks to form six 4-rib pieces. Pat lamb dry and season with salt and pepper. In a large heavy skillet heat oil over moderately-high heat until hot but not smoking and lightly brown pieces 2 at a time, on all sides, about 1 minute total for each batch. Transfer pieces as browned to a large shallow roasting pan and arrange meaty-sides up. Spread meaty side of each piece with 1 teaspoon mustard. Divide crust mixture into 6 portions and pat over mustard coating on each piece, gently pressing to help adhere. Roast lamb in middle of oven 25 minutes, or until a thermometer inserted 2-inches into center registers 135 degrees for medium-rare. Transfer lamb to a cutting board and let stand 10 minutes. Cut lamb into individual chops and serve with Minted Pea Sauce. This recipe yields 6 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9101 broadcast 04-06-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 10-08-1998 Recipe by: Sara Moulton
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