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Pesto Crusted New Zealand Lamb Racks

Ingredients

  • 2 New Zealand Spring Lamb 8 rib racks of lamb, trimmed of excess fat, at room temperature
  • salt & freshly ground black pepper
  • 1/2 cup (125 mL) prepared basil pesto
  • 1/3 cup (75 mL) dry bread crumbs
  • 1 tbsp (15 mL) dijon mustard
  • olive oil

Directions

Preheat

Preheat oven to 375°F (190°C). Halve lamb racks so you have four portions with three to four rib bones each. Season meat with salt and pepper. Combine pesto and breadcrumbs in a small bowl.

Roast

Spread lamb meat evenly with mustard and then with pesto mixture to form a thick crust on the meat, leaving the bones clean. Place racks in a low-sided roasting dish and drizzle with a little olive oil. Roast for 20 minutes for medium, or five minutes longer depending on your preference for rare meat. Remove to rest and keep warm for 10 minutes before serving.

Serve

Serve half a rack per person with a green vegetable, such as asparagus or beans, on the side.

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Pesto Crusted New Zealand Lamb Racks

Ingredients

  • 2 New Zealand Spring Lamb 8 rib racks of lamb, trimmed of excess fat, at room temperature
  • salt & freshly ground black pepper
  • 1/2 cup (125 mL) prepared basil pesto
  • 1/3 cup (75 mL) dry bread crumbs
  • 1 tbsp (15 mL) dijon mustard
  • olive oil

Directions

Preheat

Preheat oven to 375°F (190°C). Halve lamb racks so you have four portions with three to four rib bones each. Season meat with salt and pepper. Combine pesto and breadcrumbs in a small bowl.

Roast

Spread lamb meat evenly with mustard and then with pesto mixture to form a thick crust on the meat, leaving the bones clean. Place racks in a low-sided roasting dish and drizzle with a little olive oil. Roast for 20 minutes for medium, or five minutes longer depending on your preference for rare meat. Remove to rest and keep warm for 10 minutes before serving.

Serve

Serve half a rack per person with a green vegetable, such as asparagus or beans, on the side.