Wednesday, 11 August 2010

RACK of LAMB with PARSLEY-ROSEMARY PESTO


This recipe is a no mess, quick, easy and very delicious way to prepare a rack of lamb. I found the recipe on the Epicurious web site, changed a few things around, and now I have a new and tasty way to serve lamb. To make the pesto I used parsley and rosemary from my garden. The ingredients were fresh and bright green and smelled and tasted wonderful. After removing and discarding a decent amount of fat from it, I coated the lamb with the pesto and then I baked it for about 25 minutes. The meat came out of the oven moist, tender and juicy. So ... I really recommend this dish!




Ingredients:

3/4 cup parsley leaves. Pack the parsley in the measuring cup so that you get a generous amount.
2 tablespoons chopped fresh rosemary, plus some rosemary sprigs for decoration
2  1/2 tablespoons grated Parmesan cheese
2 garlic cloves
3 tablespoons olive oil
1 rack of lamb

Marinade for the lamb: Score the lamb and season with salt, pepper, and oregano. Sprinkle some olive oil and the juice of half a lemon over the lamb.

Directions:
  1. Marinate the lamb in the refrigerator for about an hour. Take it out and let the meat come to room temperature.
  2. Position the cooking rack in the centre of the oven and preheat to 450°F.
  3. Place parsley, chopped rosemary, grated Parmesan cheese and garlic in the food processor. Process to a coarse paste. With the machine running, gradually add the olive oil. Season the pesto with salt and pepper.
  4. Place the lamb on a small rimmed baking pan.
  5. To make clean up easier, I like to line my pan with aluminium foil. After cooking, I remove it and throw it out. The foil holds the cooking grease, and the pan remains virtually spotless.
  6. Spread all of the pesto over the rounded side of the lamb.
  7. Roast for 10 minutes. Reduce the oven temperature to 400°F and roast to desired doneness, about 15 minutes longer for medium-rare.
  8. Remove to a plate and slice. After slicing, arrange the chops on a serving platter, surround with rosemary and pour the juices from the plate over the lamb.