Rack of Lamb with Herb Crust and Mint Basil Pesto
Ingredients
- 1/2 cup fresh flat-leaf parsley leaves
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard, preferably coarse
- 1 tablespoon fresh rosemary leaves
- 6 cloves garlic
- Zest and juice of 1 lemon
- Kosher salt and freshly ground black pepper
- Two 8-rib racks of lamb (about 2 pounds each), Frenched
- 1 cup fresh mint leaves
- 1 cup fresh basil leaves
- 1 cup fresh flat-leaf parsley leaves
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 2 cloves garlic
- Kosher salt and freshly ground black pepper
Instructions
Rack of Lamb with Herb Crust and Mint-Basil Pesto serves 8 original recipe by Food Network.
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