Wash Park Grille

1096 S. Gaylord St., Denver, CO 80209

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Rosemary-Pesto-Crusted, Roasted Colorado Lamb Rack

Yields: 4 servings


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


  • 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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