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Roasted Rack of Lamb w/ Mint Pesto




Source of Recipe


Sandra Lee


Recipe Introduction


I know that I give her a hard time and I do see her as comic relief in TV Foodland, but when I saw her make this, I thought, “There’s not a thing wrong with this recipe”. And then I looked outside to see if the Four Horsemen had arrived yet. I didn’t change a thing either. Except that I roasted the lamb at 400 degrees instead of her recommended 350. But the pesto is seriously good – though I’m not convinced that the mint jelly is really necessary. Probably put in to make the whole ‘Semi-Homemade’ ring true.


Recipe Link: http://www.foodnetwork.com/recipes/sandra-lee/roasted-rack-of-lamb-with-mint-pesto-recipe/index.html

List of Ingredients




RACK OF LAMB:
• 1 (2 to 2 1/2 pound) frenched rack of lamb
• Kosher salt and freshly ground black pepper
• 2 tablespoons canola oil
MINT PESTO:
1 bunch fresh mint, leaves only
2 T. chopped walnuts
2 T. mint jelly
1 T. chopped garlic
1 T. extra-virgin olive oil
1 T. apple cider vinegar
1/4 t. red pepper flakes
Pinch kosher salt and freshly ground black pepper


Recipe



RACK OF LAMB:
Let the lamb sit out of the refrigerator for 30 minutes to come to room temperature. Season both sides with salt and pepper.

Preheat the oven to 400 degrees.
In an ovenproof skillet over medium-high heat, sear the lamb in oil on both sides – about 3 minutes per side. You want to get a good, brown crust. Place the skillet in the preheated oven and roast until the lamb reaches 125 degrees on an instant-read thermometer, about 15-20 minutes. Remove the lamb from the oven, cover with foil and let rest for 10 minutes. Slice into chops and serve with pesto.

MINT PESTO:
Combine all the ingredients in a food processor and process until almost smooth. Taste and adjust seasonings. You can make this a day ahead – just cover and refrigerate and bring to room temperature before serving.

Serves 4.