Name: Individual racks of lamb with pesto crust
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Ingredients: 8 individual racks of lamb (4 cutlets each), trimmed of excess fat; 18.20 gm olive oil; 2 potatoes, each cut into thick slices; 250mls (1 cup) light olive oil; 250mls (1 cup) dry white wine; 8 garlic cloves, crushed; 20.00 ml finely chopped fresh rosemary; 20.00 ml finely chopped fresh thyme; 1 tsp freshly ground black pepper; 225.00 gm homemade or purchased pesto; 30g (1/3 cup) white breadcrumbs, made from stale bread; 40.00 ml freshly grated parmesan

Individual racks of lamb with pesto crust

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Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Great for family dinners or parties, prep ahead for best flavor. Serves 8.

Ingredients:

8 individual racks of lamb (4 cutlets each), trimmed of excess fat
18.20 gm olive oil
2 potatoes, each cut into thick slices
250mls (1 cup) light olive oil
250mls (1 cup) dry white wine
8 garlic cloves, crushed
20.00 ml finely chopped fresh rosemary
20.00 ml finely chopped fresh thyme
1 tsp freshly ground black pepper
225.00 gm homemade or purchased pesto
30g (1/3 cup) white breadcrumbs, made from stale bread
40.00 ml freshly grated parmesan

Instructions:

Combine olive oil, white wine, garlic, rosemary, thyme, and pepper to make the marinade. Pour the marinade over the lamb racks in a glass or ceramic dish. Cover with plastic wrap and refrigerate for a minimum of 8 hours, turning the racks occasionally.
Allow the lamb to sit at room temperature for about 1 hour before cooking.
Position the oven rack in the center of the oven and preheat to 200°C.
Combine pesto, breadcrumbs, and parmesan in a bowl using a fork to create the pesto crust.
Take the lamb out of the marinade. In a large frying pan over high heat, sear the lamb racks in olive oil on both sides until golden. You may need to do this in two batches if your pan is not large enough.
Transfer the lamb racks from the frying pan to a board. Gently press the pesto onto the top of each rack. Stand each lamb rack on a slice of potato in a roasting pan for stability during cooking.
Roast in a hot oven for 25-30 minutes until meat is cooked medium, or to your preference. Let it rest in a warm place for at least 10 minutes before serving.
Discard sliced potatoes and enjoy with an Italian potato and arugula salad.

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