Regular readers will remember my first foray into cooking lamb a few weeks ago.
Well now I’m getting all adventurous and mixing it up with different flavours (yes, this is what passes for excitement in my house, you should see me when I discover a new type of cheese).
Hubs isn’t a fan of the traditional lamb n’ mint sauce combo so I had to get creative with this delicious pesto.
It went down a treat and I even saved the bones to make a delicious, nutrient-dense, lamb stock later. Ummm, meaty juices.
Pesto Crusted Rack of Lamb (serves 2-4)
*adapted very slightly from Momtastic
- 1 trimmed rack of lamb (with 8 cutlets)
- 1 1/2 cups fresh basil
- 3 cloves garlic
- 1/3 cup pine nuts
- 1/3 cup grated parmesan
- 3 tbsps olive oil
- 2 tbsps coconut oil
- Cut the lamb into four pieces (a piece being two cutlets) and season each well. Heat the coconut oil in a frying pan over a high heat until very hot. Add the lamb to the pan and sear on both sides until brown. Remove from pan and set aside in a baking dish.
- In a food processor, blend together the basil, parmesan, pine nuts and garlic. Pour in the olive oil and stop when it forms a paste.
- Brush this paste onto your lamb cutlets. Bake in the oven at 400 for 20-30 minutes depending on how well you like your meat (ours were in for the full 30 and turned out well done).
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