Roasted Rack Of Lamb With Mint Pesto
Serves: 2
Camila Dooley
1 January 1970
Based on User reviews:
49
Spice
43
Sweetness
51
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1130 g
Lamb (frenched rack of)1 pinch
Kosher Salt2 tbsps
Canola Oil2 tbsps
Walnut (chopped)2 tbsps
Mint Jelly1 tbsp
Garlic (chopped)1 tbsp
Extra-Virgin Olive Oil1 tbsp
Apple Cider Vinegar1 tsp
Red Pepper FlakeDirections:
1
Let the lamb come to room temperature for about 30 minutes before you are ready to roast
2
Season the lamb on all sides with salt and pepper, to taste
3
Preheat the oven to 350 degrees F
4
Heat the oil in a large, heavy-bottomed skillet with a heatproof handle over medium-high heat
5
Put the rack into the pan, fat side down, and sear it until it is browned, about 2 to 3 minutes
6
Turn the rack over and sear the other side for 2 minutes
7
Put the pan into the oven, and roast the lamb until it is medium-rare, or until the internal temperature reaches 125 to 130 degrees F on an instant-read thermometer, about 15 to 20 minutes
8
Remove the lamb from the oven, cover it with foil, and let it rest for about 10 minutes before slicing into chops
9
Serve with the Mint Pesto
10
Combine all of the ingredients in the bowl of a food processor
11
Process until the mixture is almost smooth
12
Taste and adjust the seasonings with salt and pepper, to taste
13
The pesto may be made 1 day ahead, covered and refrigerated
14
Bring the pesto to room temperature before serving