RACK OF LAMB WITH PESTO

 

 
This is the best rack of lamb I have ever cooked! I created this delicious recipe on Easter Sunday! Pair with a great red wine from Bordeaux, such as Pessac-Leognan. Enjoy!

 

 

Preparation: 15 min; cooking time: 30 min.
Serving 2

 

1 rack of lamb (8 rib chops)
2 tbsp. olive oil
7 garlic cloves unpeeled
2 tbsp. butter

 

Pesto:
3 garlic cloves, minced
1 bunch basil leaves chopped
3 tbsp. julienne cut sun dried tomatoes
1 tbsp. olive oil
Salt and pepper

 

Prepare the pesto. In a small bowl, combine garlic, basil, sun dried tomatoes, olive oil, salt and pepper. Cover with plastic wrap and keep at room temperature.

 
Preheat the oven to 450 degrees F.

 
Season the rack of lamb with salt and pepper,
In a large frying pan, warm 1 tbsp. of olive oil on high heat. Add the rack of lamb and the garlic cloves. Brown the meat 2 minutes on each side.
Put the other tbsp. of olive oil in a roasting pan. Place the rack of lamb in the pan, fat side down and roast 10 minutes.
Turn the rack of lamb on the other side and roast 10 minutes longer.
Cover the meat with aluminum foil and let stand 10 minutes at room temperature.
Turn the broiler on high.
Spread the pesto over the meat. Place the meat under the broiler during 3 minutes.
Cut the rib chops and serve over a mix of vegetables such as baby Lima beans, red peppers, onions and tomatoes.

 
Bon Appétit!