Herb Crusted Rack of Lamb with Gremolata Pesto
Ingredients
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- Three 8-bone racks of lamb (1 1/2 pounds each), bones frenched and trimmings reserved (see Note)
- 1 carrot, chopped
- 1 stalk of celery, chopped
- 1 small onion, chopped
- 6 large garlic cloves, chopped (about 3 tablespoons)
- 1 medium tomato, chopped
- 1/2 cup dry red wine
- 1 quart low-sodium beef broth
- 1/4 cup chopped flat-leaf parsley, stems reserved
- 2 tablespoons chopped thyme, stems reserved
- Salt
- Freshly ground black pepper
Instructions
Herb-Crusted Rack of Lamb with Gremolata Pesto serves 6 original recipe by Food & Wine.
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