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Rack Of Lamb With Mint Pesto 2

Rack Of Lamb With Mint Pesto 2
YIELDS
6 servings
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Ingredients

Rack Of Lamb

1
rack of lamb (ask butcher to prepare this)
2
Tbsp vegetable oil (25 mL)
Salt and pepper

Wet Rub

2
Tbsp honey (25 mL)
2
Tbsp vegetable oil (25 mL)
1
Tbsp Dijon mustard (15 mL)
½
small onion, chopped
1
clove garlic, chopped
1 ½
tsp lemon zest (7 mL)
½
tsp salt (2 mL)
¼
tsp 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
Tbsp olive oil (25 mL)
½
tsp salt (2 mL)
¼
tsp pepper (1 mL)
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Directions

Step 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.

Step 2

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

Step 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.

Step 4

About 20 minutes for rare and 25 minutes for medium.

Step 5

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

Step 6

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.

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