Pesto makes perfect the rack of lamb in the oven
Lamb is typically set aside for special occasions. This holds true especially for a rack of lamb — one of the pricier cuts. But rack of lamb is noted for its terrific flavor and for being versatile and easy to prepare.
If you bought rack of lamb for a dinner and find yourself stumped at what to do with it, rack of lamb taste best with a sear. And so, this panseared lamb recipe is just for you.
This recipe is served with a mint parsley pesto. But almost any pesto will do and it’s also optional. Most pestos are packed with flavor and a small amount can go a long way. You will probably have leftover and that’s OK too, because it freezes well. Place it in individual ice cube trays and freeze. Once frozen, pop out the cubes and store in a freezer bag.
Rack of Lamb With Pesto
For the pesto:
½ cup packed fresh mint leaves ½ cup packed fresh parsley leaves 2 tablespoons walnuts or pine nuts,
toasted
2 cloves garlic, peeled
1 tablespoon lemon juice 5 tablespoons freshly grated
parmesan cheese
½ cup olive oil
Salt and ground black pepper to taste For the lamb and marinade:
1 rack of lamb, frenched if desired
(about 1¼ pounds)
2 tablespoons chopped fresh oregano 2 tablespoons chopped fresh parsley 2 tablespoons minced shallots Zest and juice from 1 lemon
1 clove garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil canola oil 5 tablespoons white wine, optional 1 tablespoon balsamic vinegar, optional
Make the pesto: Place the mint and nuts, parsley garlic and leaves, lemon walnut juice or in pine a food processor. Pulse to mince. Add the parmesan and pulse again. With the processor on, slowly add the olive oil in a steady stream. If the mixture is too thick you can thin with a little water or more oil. Add salt and pepper to taste. Transfer to a small bowl. Cover and refrigerate until ready to serve. Cut the rack of lamb in half so you have two pieces with four bones each. Place both in a plastic bag. Whisk together the oregano, parsley, shallots, lemon zest and juice, garlic, salt and pepper. Pour over the lamb. Seal bag. Refrigerate at least 2 hours and up to overnight. Remove the lamb and the pesto from the refrigerator and let stand for 1 hour before cooking. Heat the oven to 400 degrees. Remove the lamb from the marinade and brush off any garlic and herbs — they will burn in the pan and in the oven — and pat the lamb dry with paper towels. In a large oven-safe skillet, heat 1 tablespoon olive oil over mediumhigh heat. Once hot, add both lamb pieces, fat-side down. Brown the lamb for about 5 minutes. Turn over and transfer the skillet to the oven. Cook about 15 to 20 minutes or until the lamb registers 120 degrees on an instant-read thermometer for mediumrare. Or cook it to your desired temperature. Carefully remove from the oven, transfer the lamb to platter, tent with foil and let rest 10 minutes. If desired, make a pan sauce. Using the same skillet, add the wine and cook over medium heat. Bring to a boil while scraping up any bits on the bottom of the pan. Stir in the balsamic vinegar and heat 1 minute. Strain sauce. To serve: Arrange the lamb on a platter and drizzle with some pan sauce and a few spoonfuls of pesto. Or cut lamb into individual chops and serve. Makes 2 to 3 servings. Nutrition information: Each serving contains approximately 542 calories, 57 g protein, 33 g fat, 1 g carbohydrate, 561 mg sodium, 188 mg cholesterol and no fiber. Carbohydrate choices: 0.