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Cuisine

Rack of Lamb with Almond Mint Pesto

Featured in the March 2015 Hookui.

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Ingredients:

Rack of Lamb with Almond Mint Pesto

  • 1 1/2 tablespoons kosher salt, with more for seasoning pesto
  • 4 garlic cloves, divided
  • 1/2 cup Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 2 racks of lamb (2 pounds each), meat removed from tips of each rib bone
  • 3 ounces slivered almonds
  • 2 cups mint leaves, stem removed
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 3/4 cup olive oil

Directions:

  1. In a food processor, add salt, and 3 cloves of garlic until finely minced.
  2. Add mustard and vinegar and process for 1 minute.
  3. Place lamb in a roasting pan with the ribs curving down; coat tops with mustard mixture.
  4. Allow to stand for 1 hour at room temperature.
  5. Preheat oven to 450°F.
  6. Roast lamb for 15-20 minutes for rare to medium-rare.
  7. Remove from oven; cover with foil and allow to rest (about 15 minutes).
  8. For pesto, combine almonds and remaining garlic in a food processor; pulse until finely chopped.
  9. Add remaining ingredients and salt to taste; process till smooth.
  10. Cut lamb into individual ribs and serve with a dollop of pesto.

Makes 6 servings.

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