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| Rosemary-Pesto-Crusted, Roasted Colorado Lamb Rack |
| Yields: 4 servings |
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| INGREDIENTS |
1/2 C pinenuts
1 C fresh rosemary leaves, chopped
1 C parsley, chopped
4 garlic cloves
1/2 C Parmesan cheese, grated
1/2 C olive oil
2 T olive oil
2 1 1/2-pound Colorado racks of lamb
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| METHOD |
| Preheat oven to 450 degrees.
Place pinenuts, parsley, chopped rosemary, Parmesan cheese and
garlic in food processor.
Process to paste. While the processor is running, slowly add olive oil.
Season with salt and pepper to taste.
Sprinkle lamb with salt and pepper.
Heat remaining 2 tablespoons of olive oil in heavy, large skillet over
high heat.
Add lamb racks to skillet, rounded sides down.
Sear until brown, about 6 minutes.
Transfer to rimmed baking sheet, seared side up.
Spread pesto over seared side of lamb.
Roast 8-10 minutes.
Bring oven temperature to 400 degrees and roast about 15 minutes
longer for medium-rare. |
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