Almond Mint Pesto
1/4 cup unsalted almonds, toasted
1/4 cup Pecorino-Romano cheese, freshly grated
1/3 cup almond oil
4 tablespoons Panko bread crumbs, browned in clarified butter
1 1/2 cups fresh chocolate or pineapple mint leaves
1/2 cup fresh Thai basil leaves
3 medium garlic cloves, sliced
Rack Of Lamb
2 American Lamb racks, frenched
Kosher salt and pepper, to taste
2 tablespoons extra virgin olive oil
2 tablespoons Dijon-style mustard, divided
1/3 cup Panko bread crumbs, pulsed through a processor
1 teaspoon minced parsley
1 teaspoon minced rosemary
In a food processor, add almonds, cheese, oil and bread crumbs;
pulse until pureed. Add mint, basil and garlic; process to a smooth texture. Cover and
refrigerate for at least 1 hour.
Season lamb racks with salt and pepper. Sear lamb in oil in a heavy-bottomed pan over
high heat for 1 to 2 minutes per side or until golden brown. Place skillet with lamb in
oven; roast at 380°F for 15 minutes. Remove skillet from oven; let racks cool slightly.
Coat lamb with 1 tablespoon mustard.
Mix remaining mustard with bread crumbs, parsley and rosemary. Press the mixture on
the lamb to adhere. Return skillet of lamb to the oven for an additional 5 to 8 minutes,
allowing coating to form a crust. Remove skillet from oven; allow lamb to rest for 5
Carve into chops and serve with Almond Mint Pesto.
PREP TIME: 1 hour
COOK TIME: 30 minutes