Directions:
- Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy.
- Preheat the oven to 400 degrees F.
- Generously sprinkle the lamb racks with salt and pepper. Heat the remaining 2 tablespoons oil in a grill pan or heavy large skillet over high heat. Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side. Transfer the lamb rack meat side up on a heavy large baking sheet. Repeat with the remaining 2 lamb racks.
- Roast the lamb in the oven until cooked to desired doneness, about 20 minutes for medium-rare. Transfer the lamb racks to a work surface. Set aside for 10 minutes. Cut the lamb between the bones into single chops. Spread the pesto over 1 cut side of each chop. Arrange the chops, pesto side up, on plates or a platter, and serve.
- Do-Ahead Tip: The pesto and lamb racks may be prepared up to this point 1 day ahead. Cover the pesto and lamb separately and refrigerate. Allow extra time for the chilled lamb to roast.
- Alternately, the racks of lamb can be sliced then broiled before serving. To broil the lamb: Use 18 to 24 meaty single lamb rib chops (about 2 1/2 ounces each, from 3 racks of lamb). Preheat the broiler. Arrange the lamb chops in a single layer over 2 heavy baking sheets. Lightly brush the lamb chops with oil and sprinkle with salt and pepper. Watching closely, broil the lamb chops 3 inches from the heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Spread the pesto over the chops. Arrange the chops pesto side up on plates or a platter, and serve.
- RECOMMENDED WINE #1: Boroli Barolo 1998
- REGION/ORIGIN: Barolo, Piedmont
- GRAPE/VARIETAL: Nebbiolo
- RECOMMENDED WINE #2: Avignonesi Vino Nobile d'Montepulciano 2001
- REGION/ORIGIN: Montepulciano, Tuscany
- GRAPE/VARIETAL: Sangiovese (Prugnolo Gentile - local clone of sangiovese)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 472.13 Kcal (1977 kJ) | ||
| Calories from fat | 320.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.56g | 55% | |
|---|---|---|---|
| Cholesterol | 67.22mg | 22% | |
| Sodium | 398.25mg | 17% | |
| Potassium | 414.55mg | 9% | |
| Total Carbs | 7.92g | 3% | |
| Sugars | 0.29g | 1% | |
| Dietary Fiber | 6.77g | 27% | |
| Protein | 23.71g | 47% | |
| Vitamin C | 20.8mg | 35% | |
| Vitamin A | 3mg | 99% | |
| Iron | 534.5mg | 2969% | |
| Calcium | 151.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 147.07 Kcal (616 kJ) | ||
| Calories from fat | 99.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.08g | 55% | |
|---|---|---|---|
| Cholesterol | 20.94mg | 22% | |
| Sodium | 124.06mg | 17% | |
| Potassium | 129.13mg | 9% | |
| Total Carbs | 2.47g | 3% | |
| Sugars | 0.09g | 1% | |
| Dietary Fiber | 2.11g | 27% | |
| Protein | 7.39g | 47% | |
| Vitamin C | 6.5mg | 35% | |
| Vitamin A | 0.9mg | 99% | |
| Iron | 166.5mg | 2969% | |
| Calcium | 47.2mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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