Rack of Lamb w/Basil Pesto

Recipe courtesy of: Stephen Faccidomo
Photo credits: ​Laurie McGowan ​
Ingredients: 
  • 3/4 cup lightly packed fresh basil leaves
  • 1/2 cup walnuts toasted
  • 2 tablespoons fresh grated Parmesan
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves
  • 3/4 teaspoon NHHS Sea Salt, plus more for seasoning
  • 1/2 teaspoon NHHS Ground Black Pepper, plus more for seasoning
  • 1/3 cup plus 2 Tbl. MOV Extra Virgin Olive Oil
  • 3 (1 ½ pounds each) racks of lamb, trimmed and frenched
Directions:

To make the pesto, blend the basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of Olive Oil until the mixture is smooth and creamy.

Preheat the oven to 400 degrees F.

Generously sprinkle the lamb racks with salt and pepper.

Heat the remaining 2 tablespoons oil in a grill pan or heavy large skillet over high heat.

Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side.
Transfer the lamb rack meat side up on a heavy large baking sheet.
Repeat with the remaining 2 lamb racks. 

Brush the meat side with pesto mixture.

Roast the lamb in the oven until cooked to desired doneness, about 15-20 minutes for medium-rare.

Transfer the lamb racks to a work surface. Set aside for 10 minutes to rest.

Cut the lamb between the bones into single chops.

Arrange the chops, on plates or a platter, and serve. 

If you have extra pesto you may serve on the side.

Serves 6
​​​​Enjoy!