Monday, September 15, 2008
Lamb is Not Just for Spring: Recipe
One of the foods I love most is lamb; particularly, I love lamb chops - done properly they are supple and delicious. When I go to a restaurant, lamb is usually one of the top choices for me for a main course so it comes as no surprise that I love to cook them at home, as well.
Saturday I slathered about 3/4 cup of pesto sauce (you can use this one, which features rosemary, an excellent pairing with lamb: http://meredithsfoodforlife.blogspot.com/2008/09/more-from-garden-recipe.html) onto a rack of lamb chops - eight of them - and I let them marinate until tonight. They were wonderfully flavorful!
Rack of Lamb with Pesto Crust with Mango-Tomato Salad
3/4 cup pesto sauce + 1/4 cup
1 rack of lamb (french cut, 8 chops)
Smear all sides of the rack of lamb with 3/4 cup of pesto sauce and place in a plastic bag and refrigerate, at least overnight and at most 48 hours.
Preheat oven to 450 degrees. Place rack on a broiler pan and cook about 15 minutes and baste with 1/4 cup pesto. Place rack back into the oven and cook another 10 minutes. Allow the rack to rest about 7 minutes and slice.
2 small, very ripe, tomatoes, quartered
1 ripe mango, sliced
1/4 cucumber, seeded and chopped
Juice of 1 lime
1 Tbsp. fresh mint and fresh basil, sliced
Combine all ingredients and mix well