- 2 tablespoons butter
- 1/2 cup broken spaghetti (break pasta into 1-inch pieces)
- 1 cup long-grain white rice
- Salt and pepper
- 1 3/4 cups chicken stock
- 1/2 cup frozen peas
- 1/2 cup toasted or dry-roasted Marcona almonds, chopped
- 4 scallions, finely chopped
- 2 loins of lamb (about 3/4 lb. each)
- Olive oil, for coating lamb
- 1 cup (loosely packed) mint leaves
- 1/2 cup (packed) fresh cilantro leaves with tender stems
- 1/2 cup (packed) flat-leaf parsley
- Juice of 1 lemon (about 4 tbsp.)
- 2 cloves garlic, peeled
- 2 jalapeno or Serrano chiles, seeds and ribs removed, coarsely chopped
- 2 shallots, coarsely chopped
- 2 tablespoons sherry vinegar
- About 1/3 cup EVOO
Position a rack in the center of the oven and preheat to 450 degrees.
In a medium saucepan, melt the butter over medium high heat. When it foams, add the pasta and cook, stirring often, until deep brown, about 2 minutes. Add the rice; season with salt and pepper and stir to coat. Add the stock and bring to a boil. Cover and reduce the heat to low. Simmer, covered, until almost tender, about 15 minutes. Stir in the peas and cook until the rice is tender and the peas are heated through, about 2 minutes more. Add the nuts and scallions, remove from the heat and let stand, covered, until ready to serve.
Meanwhile, coat the lamb in olive oil and season liberally. Place on a rack set inside a large rimmed baking sheet. Roast until an instant-read thermometer inserted into the center of the loin registers 135 degrees, 15 to 20 minutes.
In a food processor, combine the mint, cilantro, parsley, lemon juice, garlic, chiles, shallots and vinegar; pulse until a fairly thick sauce forms. With the machine running, gradually stream in the EVOO. Season the chimichurri.
Slice the lamb on a slight angle into 1/2-inch-thick medallions. Divide the rice pilaf among plates. Arrange the lamb medallions alongside the rice pilaf. Top the lamb with the chimichurri.