Roast Rack of Lamb with Walnut Sauce
At 'Gusto, Marco Gallotta often transforms familiar Mediterranean flavors into something new. For this dish, he accompanies New Zealand lamb (which is meatier than Italian lamb) with a luscious, silky Northern Italian–inspired sauce made with walnuts that are simmered in milk, then pureed and enriched with butter. More Amazing Lamb Recipes
The recipe can be prepared through Step 4 up to 4 hours ahead.
The creamy walnut sauce would also be wonderful with veal or chicken.
Pungent lamb always goes best with a generous but well-structured red wine, such as one from Tuscany.