RACK OF LAMB WITH PESTO
Serves 2 to 3
Preparation time: 25 minutes
Total time: 1 hour (plus marinating time)
LAMB
1 rack of lamb, Frenched if desired (about 1 1/4 pounds)
HERB MARINADE
2 tablespoons fresh
oregano, chopped 2 tablespoons fresh
parsley, chopped 2 tablespoons shallots,
minced
Zest and juice from 1
lemon
1 large clove garlic, peeled,
then minced
1 teaspoon salt
1/2 teaspoon black pepper
PESTO
1/2 cup packed fresh mint
leaves
1/2 cup packed fresh
parsley leaves, chopped 2 tablespoons walnuts or
pine nuts, toasted 2 large fresh garlic cloves,
peeled
1 tablespoon lemon juice 1/3 cup Parmesan cheese,
grated
1/2 cup olive oil
Salt and freshly ground
black pepper to taste
FOR COOKING
1 tablespoon olive oil
canola oil
1/3 cup white wine,
optional 1 tablespoon balsamic
vinegar, optional
Cut the rack of lamb in half so you have two pieces with four bones each.
Place both in a plastic bag. Whisk together all the marinade ingredients and pour over the lamb. Seal bag. Refrigerate at least 2 hours and up to overnight.
Make the pesto. Place the mint and parsley leaves, walnut or pine nuts, garlic and lemon juice in a food processor. Pulse to mince the mixture. 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.
Remove the lamb and the pesto from the refrigerator and let stand for 1 hour before cooking.
Preheat 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-proof skillet, heat 1 tablespoon olive oil over medium-high 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 medium-rare. 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. While the lamb rests, it will continue to cook and the internal temperature will rise.
If desired, you can 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.
From and tested by Susan M. Selasky for the Free Press Test Kitchen.
542 calories (55 percent from fat), 33 g fat (11 g saturated fat), 1 g carbohydrates, 57 g protein, 561 mg sodium, 188 mg cholesterol, 0 g fiber.