Roast Rack of Lamb with Rosemary, Basil, Parsley Pesto
By All-Clad
Roast Rack of Lamb with Rosemary, Basil, Parsley Pesto
By All-Clad
Yield/Serves:
Makes 2 servings
- 1 whole garlic clove
- 2 tablespoons fresh rosemary leaves plus additional whole sprigs for garnish
- ¼ cup fresh parsley leaves
- ¼ cup fresh basil leaves
- 2 tablespoons freshly grated parmesan cheese
- 3 tablespoons extra virgin olive oil
- 1 frenched rack of lamb, trimmed of fat
Rack of Lamb is simple to prepare and always an elegant choice for a welcoming Spring dinner. The lamb is so delicious that a simple mixture of fresh Spring herbs is all that is needed to create an elegant meal.
With the oven rack in the center position, preheat the oven to 450degreesF.
Place the garlic, rosemary, parsley, basil and grated Parmesan in a small food processor. Process all together to form a coarse paste. With the processor running, slowly add the olive oil. Season the pesto with salt and pepper to taste.
Place the lamb, rib side down, in the All-Clad Sear & Steam Pan. Season with salt and pepper then spread the herb pesto evenly on the top of the lamb.
Roast the lamb in the middle of the oven for 10 minutes, then reduce the oven temperature to 400°F and roast for another 10 to 15 minutes until a meat thermometer registers 135°F for medium rare (20 to 25 minutes total roasting time).
Remove the lamb from the oven and allow the meat to rest for 5 minutes before carving. (The rack from the Steam & Sear Pan can be used to place the hot pan from the oven to rest)
Carve the racks in between rib bones and transfer to plates. Garnish with additional fresh rosemary for a beautiful presentation.
With the oven rack in the center position, preheat the oven to 450degreesF.
Place the garlic, rosemary, parsley, basil and grated Parmesan in a small food processor. Process all together to form a coarse paste. With the processor running, slowly add the olive oil. Season the pesto with salt and pepper to taste.
Place the lamb, rib side down, in the All-Clad Sear & Steam Pan. Season with salt and pepper then spread the herb pesto evenly on the top of the lamb.
Roast the lamb in the middle of the oven for 10 minutes, then reduce the oven temperature to 400°F and roast for another 10 to 15 minutes until a meat thermometer registers 135°F for medium rare (20 to 25 minutes total roasting time).
Remove the lamb from the oven and allow the meat to rest for 5 minutes before carving. (The rack from the Steam & Sear Pan can be used to place the hot pan from the oven to rest)
Carve the racks in between rib bones and transfer to plates. Garnish with additional fresh rosemary for a beautiful presentation.