Roasted Rack of Lamb with Mint-Basil Pesto

Roasted Rack of Lamb with Mint-Basil Pesto

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2
15 min.
prep
75 min.
total
6 Servings

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.

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
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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: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving
  • 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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