Rack of Lamb with Pesto is so delicious, I can’t even properly describe it. Of course, I make a Dairy-Free Pesto to coat the lamb. Whether you make the Pesto with sunflower seeds or pignoli nuts, it’s the garlic, basil and nutritional yeast that provide the enormous flavor. I add nutritional yeast to replace the Parmesan usually present in Pesto. It has a Parmesan-like taste in cooking and bulks up the Pesto.
Rack of Lamb with Pesto is a fantastic and celebratory meal. This meat is too expensive to overcook or make in advance. If you observe the Sabbath, wait until Spring/Summer to make this if you plan to eat it Friday night. The combination of the Pesto joined with the natural juices of the lamb is nothing short of heavenly. When my son was a teenager, he was able to consume a half rack all by himself!
If you are looking for a lamb recipe that doesn’t require last minute timing, click on the link for Lamb Osso Buco.
Rack of Lamb with Pesto
By Published: December 17, 2013
Yield:
- 8 Servings
Cook time:
- 35 mins
Ingredients
- 2 1/2 Racks of Lamb Frenched
- 1 Cup Non-dairy Pesto
- Freshly Ground Pepper to Taste
- 2 Cups Unflavored, Non-dairy Bread Crumbs
Equipment
- 2 Shallow Roasting Pans
Directions
- Rinse lamb. Pat dry. Sprinkle black pepper over racks. Coat the front and back of racks with pesto. Sprinkle crumbs on both sides and pat down gently to be sure they adhere. Place racks in roasting pans and refrigerate until roasting time.
- Preheat oven to: 400 F. Place pans in oven and roast for 25 minutes for medium rare lamb. Slice the lamb chops and arrange on a platter or preplate each guest’s dinner. Remember that if you tent chops with foil to keep warm, they will continue to cook under the foil. Serve lamb chops with wild rice and colorful vegetables.
