Roasted Rack of Lamb with Mint Pesto

ROASTED RACK OF LAMB WITH MINT PESTO

If you're looking for something different to serve this Easter Sunday, try my recipe for Roasted Rack of Lamb with Mint Pesto. Not only is it simple to prepare, but it is a delicious and special dish, that the entire family is sure to enjoy.

Serves 4

2	full racks of lamb (1¼ - 1½ pounds each), frenched
1¼	cups, plus 2 tablespoons extra-virgin olive oil
2	lemons, sliced, plus more for garnish
2	shallots, peeled and sliced
8	cloves garlic, peeled and smashed
2¼	cups fresh mint leaves, coarsely chopped, plus more for garnish
	Kosher salt and freshly ground black pepper
1	cup fresh flat-leaf parsley, coarsely chopped
½	cup pistachios, shelled and coarsely chopped
½	cup Parmesan cheese, finely grated

1. In a large nonreactive container or resealable plastic bag, combine the racks of lamb with ¼ cup of the olive oil. Toss in the lemon slices, shallots, 6 cloves of the garlic, and ¼ cup of the mint. Season the lamb to taste with black pepper (do not salt yet), and cover the container or seal the bag. Marinate in the refrigerator for 4 to 6 hours, better overnight.
2. Remove the lamb from the refrigerator and allow it to come to room temperature, 30 to 40 minutes. Preheat the oven to 400ºF, and heat a large cast-iron skillet over medium-high heat until very hot. Remove the lamb from the marinade and pat dry. Brush the lamb with the 2 tablespoons of olive oil and season to taste with salt. Then, place the lamb in the skillet, and sear until golden brown on all sides, 2 to 3 minutes per side.
3. Transfer the skillet to the preheated oven and roast until the lamb registers 130ºF on an instant-read thermometer inserted into the thickest part of the meat, 20 to 25 minutes. Remove from the oven and rest for 10 minutes before carving into individual chops.
4. Meanwhile, in the bowl of a food processor, fitted with the steel blade attachment, combine the remaining 2 cups of mint and 2 cloves of garlic with the parsley, pistachios, and Parmesan. Pulse until the mixture is finely chopped. Then, with the machine running, drizzle in enough of the remaining 1 cup of olive oil to create a smooth mixture (you may not need the entire cup of oil). Season the pesto with salt and black pepper and serve with the lamb.