Discover a delightful recipe for Rosemary-Pesto Lamb Rack. This flavorful dish features tender lamb coated in a fragrant rosemary and parsley pesto. With a short preparation time of 15 minutes and a cook time of 20 minutes, this recipe is perfect for any occasion. Impress your guests with this succulent and savory dish that will leave everyone wanting more.
Course Meats
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Servings 4
Author N. J. Sorensen, RDN
Ingredients
½cupparsley
2tablespoonsrosemary — chopped
2tablespoonsparmesan cheese
1clovegarlic
3tablespoonsolive oil
salt and pepper — to taste
1 ½poundsrack of lamb
Instructions
Preheat the oven to 450°F (230°C) and position the rack in the center.
In a food processor, combine the parsley, chopped rosemary, grated Parmesan cheese, and garlic. Process until a coarse paste forms.
Gradually add the olive oil to the processor while it's running. Continue processing until the pesto reaches the desired consistency. Season the pesto with salt and pepper to taste.
Place the rack of lamb on a small rimmed baking sheet. Generously sprinkle salt and pepper over the lamb.
Spread the prepared pesto evenly over the rounded side of the lamb rack.
Roast the lamb in the preheated oven for 10 minutes.
Reduce the oven temperature to 400°F (200°C) and continue roasting until the lamb reaches your desired level of doneness. For medium rare, cook for approximately 15 minutes longer or until the internal temperature reaches 135°F (57°C).
Remove the lamb from the oven and let it rest for 5 minutes.
Cut the lamb between the bones to create chops.
Divide the lamb chops between two plates and garnish with fresh rosemary sprigs.