Rosemary-Pesto Lamb Rack
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings; can be doubled
- 2 tablespoons grated parmesan cheese
- 3 tablespoons olive oil
- 1 garlic clove
- Carbohydrate 2 g(1%)
- Cholesterol 198 mg(66%)
- Fat 110 g(169%)
- Fiber 1 g(3%)
- Protein 42 g(83%)
- Saturated Fat 43 g(214%)
- Sodium 344 mg(14%)
- Calories 1168
Preparation 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.
Preparation 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.
