Italian

Roasted lamb rack with herb and almond pesto

Name: Roasted lamb rack with herb and almond pesto
Yield: 4
Cuisine: /italian
Ingredients: 2 tbs extra virgin olive oil; 2 x 6-cutlet French-trimmed lamb racks, cap on; ½ bunch coriander; ½ bunch flat-leaf parsley, leaves picked; 60g whole blanched almonds; 1 garlic clove, crushed; 2 tbs Greek yoghurt; 1 tsp toasted fennel seeds; Pinch of toasted cumin seeds; ¼ tsp chilli flakes (optional); ½ cup (125ml) extra virgin olive oil; 1 baby fennel, shaved; 1 long red chilli, thinly sliced; Finely grated zest 1 lime; Juice of 1 lime, plus wedges to serve; ¼ bunch mint, leaves picked; Seeds from 1 pomegranate

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https://healthimprovements.info/recipes/roasted-lamb-rack-herb-almond-pesto/4inws5rs — Roasted lamb rack with herb and almond pesto

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Jul 25, 2019

“Herbs are great friends with lamb” - Darren Robertson.

2 tbs extra virgin olive oil
2 x 6-cutlet French-trimmed lamb racks, cap on

Herb and almond pesto

½ bunch coriander
½ bunch flat-leaf parsley, leaves picked
60g whole blanched almonds
1 garlic clove, crushed
2 tbs Greek yoghurt
1 tsp toasted fennel seeds
Pinch of toasted cumin seeds
¼ tsp chilli flakes (optional)
½ cup (125ml) extra virgin olive oil

Fennel salad

1 baby fennel, shaved
1 long red chilli, thinly sliced
Finely grated zest 1 lime
Juice of 1 lime, plus wedges to serve
¼ bunch mint, leaves picked
Seeds from 1 pomegranate

Method

1.

Preheat oven to 220°C. Heat oil in a large ovenproof frying pan over medium-high heat. Season lamb all over and place it in pan skin-side down. Cook for 6-8 minutes until skin starts to brown and caramelise. Place pan in oven and roast lamb for 20-25 minutes for medium-rare or until cooked to your liking. Rest for 5 minutes before carving.
2.

Meanwhile, for the herb and almond pesto, place all the ingredients in a food processor and whiz until smooth. Season to taste.
3.

For the fennel salad, place all the ingredients in a large bowl, season and toss to combine. Serve lamb on a large platter with fennel salad, pesto and extra lime wedges alongside.