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