Rosemary-Pesto Lamb Rack
Rosemary Pesto Lamb Rack is a dish that combines the flavors of rosemary and pesto with a rack of lamb. The dish likely originated in Mediterranean or Middle Eastern cuisine, where herbs such as rosemary and mint are commonly used to flavor lamb dishes. The dish has been enjoyed by people all over the world, particularly in areas with a Mediterranean or Middle Eastern influence in their cuisine.
Rosemary Pesto Lamb Rack is commonly served with sides such as roasted vegetables, potatoes, or a salad. The dish is typically enjoyed for its combination of flavors and the tenderness of the lamb. The rosemary and pesto provide a strong and distinctive herby aroma, and the lamb is tender, juicy and flavorful. This Meal can also be served with a light red wine or sangria.
ROSEMARY-PESTO LAMB RACK
- 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.