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Roasted Rack of Lamb with Mint-Basil Pesto

Roasted Rack of Lamb with Mint-Basil Pesto
Makes:
6 servings, 2-3 chops per serving
Prep Time:
15
minutes
Total Time:
75
minutes
Bring new life to your spring menu with this Roasted Rack of Lamb with Mint-Basil Pesto. This recipe couldn't be easier, or look more impressive. Serve with a fresh green salad or other spring vegetables.

In this recipe:


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Ingredients:

  • 2 (1 1/2 pounds each) frenched racks of lamb (about 8 ribs each)
  • Kosher salt and ground black pepper
  • 2 tablespoons vegetable oil
  • 1 container BUITONI Refrigerated All Natural Pesto with Basil (7 oz.), at room temperature
  • 1/3 cup chopped fresh mint leaves
  • 2 tablespoons water
  • 1 to 2 tablespoons fresh lemon juice

Directions:

ALLOW lamb to come to room temperature for about 30 minutes before roasting. Season lamb on all sides with salt and pepper.

PREHEAT oven to 400° F.

HEAT oil in large oven-proof skillet over medium-high heat. Place lamb racks, fat-side-down, in skillet; sear until browned. Turn racks over and sear other side. Turn racks meat-side up; place skillet in the oven for 15 to 20 minutes or until thermometer placed in thickest portion registers 125-130° F (medium-rare). Transfer lamb racks to work surface; let rest for 10 minutes. Meanwhile, prepare the pesto.

COMBINE pesto, mint and water in medium bowl; stir well to combine. Stir in 1 tablespoon lemon juice. Taste and add 1 more tablespoon if you prefer more tang. Cut the lamb between the bones into single chops. Arrange chops on plates; drizzle with pesto.

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Nutrition Facts

Serving Size: 6/6 of recipe

Servings Per Recipe:

  • Calories: 570
  • Calories from Fat: 350
  • Total Fat: 39g (59% of DV)
  • Saturated Fat: 13g (65% of DV)
  • Cholesterol: 170mg (56% of DV)
  • Sodium: 420mg (18% of DV)
  • Carbohydrates: 3g (1% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 2g
  • Protein: 52g
  • Vitamin A: 8% of DV
  • Vitamin C: 4% of DV
  • Calcium: 15% of DV
  • Iron: 25% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Roasted Rack of Lamb with Mint-Basil Pesto

Ingredients

  • 2 (1 1/2 pounds each) frenched racks of lamb (about 8 ribs each)
  • Kosher salt and ground black pepper
  • 2 tablespoons vegetable oil
  • 1 container BUITONI Refrigerated All Natural Pesto with Basil (7 oz.), at room temperature
  • 1/3 cup chopped fresh mint leaves
  • 2 tablespoons water
  • 1 to 2 tablespoons fresh lemon juice

 

Directions

ALLOW lamb to come to room temperature for about 30 minutes before roasting. Season lamb on all sides with salt and pepper.

PREHEAT oven to 400° F.

HEAT oil in large oven-proof skillet over medium-high heat. Place lamb racks, fat-side-down, in skillet; sear until browned. Turn racks over and sear other side. Turn racks meat-side up; place skillet in the oven for 15 to 20 minutes or until thermometer placed in thickest portion registers 125-130° F (medium-rare). Transfer lamb racks to work surface; let rest for 10 minutes. Meanwhile, prepare the pesto.

COMBINE pesto, mint and water in medium bowl; stir well to combine. Stir in 1 tablespoon lemon juice. Taste and add 1 more tablespoon if you prefer more tang. Cut the lamb between the bones into single chops. Arrange chops on plates; drizzle with pesto.

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