Entrée: United States – Rack of Lamb with Mint Pesto

Serving Size: 2

Approximate Time

Prep 15 min

Cook 20 min

Additional 10 min

Total 45 min

Ingredients

1 rack of lamb (8 ribs), frenched, about 1 1/4 lb (567 g)
1 tbsp (15 ml) olive oil
1 tsp salt
1 / 2 tsp black pepper
1 cup (30 g) fresh mint leaves
1 cup (30 g) fresh flat-leaf parsley
1 / 4 cup (30 g) toasted pine nuts or walnuts
1 / 4 cup (25 g) grated Parmesan cheese
1 / 3 cup (80 ml) olive oil (for pesto)
1 clove garlic
1 tsp lemon juice

Instructions

1. Preheat oven to 400°F (200°C). Season the rack with salt and pepper and rub with olive oil.
2. Roast the rack on a roasting pan for 15–20 minutes until it reaches 125–130°F (51–54°C) for medium-rare. Remove and rest 10 minutes.
3. While lamb roasts, make the mint pesto: combine mint, parsley, nuts, Parmesan, garlic and lemon juice in a food processor; pulse while streaming in olive oil until a coarse pesto forms. Adjust salt to taste.
4. Slice the rested rack into chops and serve topped with a spoonful of mint pesto or with pesto on the side.