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Rack Of Lamb With Carrot-Top Pesto

14

  • Prep Time20 mins
  • Total Time45 mins
  • Makes4 servings
Rack Of Lamb With Carrot-Top Pesto

Photo, Erik Putz.

Chatelaine Triple Tested

Lamb and roasted carrots are a match made in heaven. Bonus: This is a really simple recipe—while the lamb and carrots cook, whirl up the pesto and you’re done.

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.


Nutrition (per serving)

Calories 715, Protein 45g, Carbohydrates 19g, Fat 53g, Fibre 6g, Sodium 771mg.
Excellent source of vitamin B6.

Find more delicious recipes for lamb.

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