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Rosemary-Pesto Lamb Rack

Recipe By: N. Jay Sorensen, RD

Serving Size: 2     Preparation Time: 0:15

Categories: Meats

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  ½           cup parsley

  2            tablespoons rosemary -- chopped

  2            tablespoons parmesan cheese

  1            clove garlic

  3            tablespoons olive oil

                salt and pepper -- to taste

  1 ½       pounds rack of lamb

 

Position rack in the center of oven and preheat to 450° F. Place parsley, chopped rosemary, grated Parmesan cheese and garlic in processor. Process to coarse paste. With machine running gradually add olive oil. Season pesto to taste with salt and pepper. Place lamb on small rimmed baking sheet. Sprinkle generously with salt and pepper. Spread pesto all over rounded side of lamb. Roast 10 minutes. Reduce oven temperature to 400° F and roast to desired doneness, about 15 minutes longer for medium rare (135° F). Remove from oven and let rest for 5 minutes. Cut lamb between bones into chops. Divide chops between 2 plates; garnish with rosemary sprigs.