ROSEMARY-PESTO LAMB RACK

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Rosemary-Pesto Lamb Rack image

Categories     Lamb     Roast     Low Carb     Rosemary     Summer     Parsley     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 6

1/2 cup (packed) parsley leaves and stems
2 tablespoons chopped fresh rosemary plus rosemary sprigs
2 tablespoons grated Parmesan cheese
1 garlic clove
3 tablespoons olive oil
1 1 1/2-pound rack of lamb

Steps:

  • Position rack in center of oven and preheat to 450°F. Place parsley, chopped rosemary, grated Parmesan cheese and garlic in processor. Process to coarse paste. With machine running, gradually add olive oil. Season pesto to taste with salt and pepper.
  • Place lamb on small rimmed baking sheet. Sprinkle with salt and pepper. Spread all pesto over rounded side of lamb. Roast 10 minutes. Reduce oven temperature to 400°F and roast to desired doneness, about 15 minutes longer for medium-rare.
  • Cut lamb between bones into chops. Divide chops between 2 plates; garnish with rosemary sprigs.

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