Servings: 4
INGREDIENTS
Almond Mint Pesto:
1/4 cup unsalted almonds, toasted
1/4 cup pecorino-romano cheese, freshly grated
1/3 cup almond oil
4 tablespoons panko bread crumbs, browned in clarified butter
1-1/2 cups fresh chocolate or pineapple mint leaves
1/2 fresh Thai basil leaves
3 medium garlic cloves, sliced
Rack of Lamb:
2 American Lamb racks, frenched
kosher salt and pepper to taste
2 tablespoons extra virgin olive oil
2 tablespoons dijon-style mustard divided
1/3 cup panko bread crumbs, pulsed through a processor
1 teaspoon minced parsley
1 teaspoon minced rosemary
DIRECTIONS
METHOD:
For Almond Mint Pesto: In a food processor, add almonds, cheese, oil and bread crumbs; pulse until pureed. Add mint, basil and garlic; process to a smooth texture. Cover and refrigerate for at least 1 hour.Season lamb racks with salt and pepper.
Sear lamb in oil in a heavy-bottomed pan over high heat for 1 to 2 minutes per side or until golden brown. Place skillet with lamb in oven; roast at 380°F for 15 minutes. Remove skillet from oven; let racks cool slightly. Coat lamb with 1 tablespoon mustard.
Mix remaining mustard with bread crumbs, parsley and rosemary. Press the mixture on the lamb to adhere. Return skillet of lamb to the oven for an additional 5 to 8 minutes, allowing coating to form a crust. Remove skillet from oven; allow lamb to rest for 5 minutes.
Carve into chops and serve with Almond Mint Pesto.
Recipe and image provided by the American Lamb Board