Sunday Roast | Lamb Rack with Rosemary Pesto Recipe
Everyone loves a Sunday roast, especially now that we’ve reached the beginning of Autumn and the weather is starting to cool.
Lamb racks are so tasty as they really hold their moisture when roasted. If you are carnivorous you have to admit that there’s something pretty satisfying about gnawing the meat from the bones too.
Lamb rack with a rosemary pesto crust
Serves 2 adults and 2 kids
2 french trimmed lamb racks (4-6 points each)
2 tbs fresh rosemary
1 tsp sea salt
3 cloves garlic
3 tbs pine nuts
Place the lamb in a non-metallic dish and gently poke some holes in the flesh with a sharp knife. In a mortar & pestle, smash up the rosemary, sea salt & garlic together until it starts to form a paste. Add the pine nuts and smash up some more. Drizzle with olive oil to moisten it.
Rub the pesto over the lamb and give it a bit of a massage.
It’s ideal if you marinate this for 2-4hrs, but it will still be delicious if you just don’t have the time.
Before roasting, pre-heat oven to 180C and bake the lamb for 20 mins if you like it pretty pink, 30 mins if you prefer well done. Cover the lamb with foil and let it rest for 10 mins before serving.
We enjoyed this dish with a rocket salad as the pesto makes the lamb nice and rich. It would also be yummy with some green beans and mash, if you were wanting a more substantial meal.