Rack of lamb with carrots and carrot top pesto
By Chatelaine7
PREP TIME
20 min
TOTAL TIME
45 min
Serves
4
Photo, Erik Putz.
It's peak season for endless varieties of fruit and veg, and when the produce is this good, we say let the ingredients shine. Here's a simple way to make the most of a farmer's market haul.
Ingredients
- 950 g small carrots , with stem (about 4 bunches)
- 1 tbsp olive oil
- 3/4 tsp salt , divided
- 2 racks of lamb , about 16 ribs, at room temperature
Pesto
- 1 garlic clove , minced
- 1/4 cup finely chopped toasted walnuts
- 1/4 cup grated parmesan
- 2 tbsp finely chopped mint leaves
- 1 tbsp lemon juice
- 1/2 cup olive oil
Instructions
- POSITION racks in top and bottom thirds of oven. Preheat to 450F. Line a large baking sheet with foil. Set a rack on another baking sheet.
- TRIM carrots, leaving a bit of stem and reserving 1 cup finely chopped carrot tops. Scrub or peel carrots, then toss with 1 tbsp oil and 1/4 tsp salt on prepared sheet. Roast in bottom third of oven, until golden and tender, 25 to 30 min.
- PLACE lamb, fat-side up, on rack. Score fat in a diamond pattern. Sprinkle with 1/4 tsp salt. Season with fresh pepper. Roast in top third of oven until a thermometer inserted into centre of meat reads 140F for medium-rare, 25 to 30 min.
- WHIRL reserved carrot tops with garlic, walnuts, parmesan, mint, lemon juice and remaining 1/4 tsp salt in a food processor. With the motor running, gradually add ½ cup olive oil through spout. Drizzle over roasted carrots and serve with lamb.
- Prep tip: Substitute parsley for carrot tops if you’re having trouble finding them.
Whip up a batch of basil pesto
Nutrition (per serving)
- Calories
- 715,
- Protein
- 45 g,
- Carbohydrates
- 19 g,
- Fat
- 53 g,
- Fibre
- 6 g,
- Sodium
- 771 mg.
- Excellent source of
- vitamin B6
