Tuesday, December 18, 2012

Pesto Crusted Rack of Lamb

Phil is going to be out of town the next couple of days and then we are going to Iowa for Christmas so I wanted to make a nice dinner for our last night alone before the holidays. I have been wanting to make a rack of lamb for a while now. I have seen several recipes for herb crusted rack of lamb and they all looked so good. I found this recipe from the newest Fine Cooking magazine. I really like this magazine because it has a lot of fancier recipes, but they are easy to make. I found a small rack of lamb at our local grocery store and the bones were already frenched. I think that is makes them look so much fancier when the bones are bare. The lamb came out amazing. Very tender and flavorful. I was really worried I would either way under cook or way over cook it. We have an oven thermometer that stays inside while it is cooking and alerts us when the meat reaches our desired doneness. The thermometer has been some of the best money we have spent because every cut of meat we have made with it has come out perfect. I would definitely suggest getting one, especially if you like to roast meats.

Pesto Crusted Rack of Lamb
Adapted from Fine Cooking

1 8-or-9 bone frenched lamb rack
Olive oil
1 cup fresh parsley
2 tablespoons fresh thyme leaves
1 tablespoon minced garlic
1/2 cup bread crumbs
1/4 cup grated parmesan cheese

Preheat oven to 375 degrees.

Heat a large skillet over medium high heat until hot. Rub the lamb rack with olive oil and season with salt and pepper. Sear all sides, about one minute per side. Let rest for 20 minutes.

Meanwhile in a food processor add parsley, 6 tablespoons olive oil, garlic, and salt and pulse until paste forms.

In a small bowl combine breadcrumbs and parmesan cheese.

After rack has rested 20 minutes rub with pesto and then top with breadcrumbs.

Roast in oven for 40 minutes for medium.

Allow to rest for 10 minutes.

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