Ingredients

Rack Of Lamb

1 rack of lamb (ask butcher to prepare this)

2 tablespoons vegetable oil (25 mL)

Salt and pepper

Wet Rub

2 tablespoons honey (25 mL)

2 tablespoons vegetable oil (25 mL)

1 tablespoon Dijon mustard (15 mL)

½ small onion, chopped

1 clove garlic, chopped

1 ½ teaspoons lemon zest (7 mL)

½ teaspoon salt (2 mL)

¼ teaspoon pepper (1 mL)

¼ cup assorted chopped herbs (such as rosemary, mint, sage) (50 mL)

Mint Pesto

½ cup fresh mint leaves, loosely packed (125 mL)

½ cup pine nuts, toasted (125 mL)

2 tablespoons olive oil (25 mL)

½ teaspoon salt (2 mL)

¼ teaspoon pepper (1 mL)

Directions

Rack Of Lamb

1. Make sure lamb rack is dry. If needed blot dry with paper towel. Season with salt and pepper. Heat vegetable oil in a skillet until very hot. Sear rack on the fleshy side until golden, about 2 minutes.

2. Spread wet rub on the seared part and cover with chopped herbs.

3. Transfer back to pan or baking sheet and bake in lower third of oven at 450 degrees F ( 230 degrees C), for about 20 minutes, or until lamb reaches desired doneness. Serve lamb with mint pesto.

4. About 20 minutes for rare and 25 minutes for medium.

Wet Rub

1. In a small bowl, whisk together honey, vegetable oil, Dijon mustard, onion, garlic, lemon zest and salt and pepper. Reserve.

Mint Pesto

1. Put mint leaves and pine nuts into bowl of food processor, pulse to combine. Slowly add oil to form emulsified puree. Season with salt and pepper. Cover and refrigerate. Tip: toast pine nuts on baking sheet at 350 degrees F (180 degrees C) for 3-5 minutes. Watch carefully as pine nuts burn easily.

See more: Bake, Dinner, European, Lamb, Main, Party Favourites, Spring

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