Rack of Lamb with Pesto, Parmesan and Breadcrumb Crust

I serve this with minty new potatoes and a side of shelled broad beans, peas, sring onions and pancetta. Along with a red wine jus for serving.

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Name: Rack of Lamb with Pesto, Parmesan and Breadcrumb Crust
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: not set
Ingredients: 2 racks of lamb 7-8 cutlets each; 4 Fresh basil bunches; 4 Garlic cloves; 1/2 cup Pine nuts; 1/2 cup Parmesan cheese grated; 1/2 cup Extra virgin olive oil; 30 grams breadcrumbs; 500 grams broad beans shelled; 500 grams Peas; 12 slices pancetta chopped; 500 grams Spring onions chopped; Salt and pepper; Dry red wine good glug; 1 tablespoon red currant jelly; 1 tablespoon Cornflour; 125 ml light olive oil; 125 ml Dry white wine; 4 cloves garlic crushed; 1 tablespoon Fresh Thyme chopped; 1 tablespoon Fresh rosemary chopped

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INGREDIENTS

2 racks of lamb ; 7-8 cutlets each
Pesto sauce
4 Fresh basil ; bunches
4 Garlic cloves
1/2 cup Pine nuts
1/2 cup Parmesan cheese grated
1/2 cup Extra virgin olive oil
30 grams breadcrumbs
Sides
500 grams broad beans ; shelled
500 grams Peas
12 slices pancetta ; chopped
500 grams Spring onions ; chopped
Red Wine Jus
Salt and pepper
Dry red wine ; good glug
1 tablespoon red currant jelly
1 tablespoon Cornflour
Marinade
125 ml light olive oil
125 ml Dry white wine
4 cloves garlic ; crushed
1 tablespoon Fresh Thyme ; chopped
1 tablespoon Fresh rosemary ; chopped

Servings

INSTRUCTIONS

1. First of all you need to marinade your lamb. Whisk together all the ingredients for the marinade and put over the racks of lamb, which should be places in a deep roasting dish. Leave in the fridge for 6-8 hours, stir occasionally, and bring to room temperature one hour before cooking.

2. Second, make your pesto sauce - start by whizzing together the basil and garlic in a food processer, add the pine nuts and grated parmesan and whizz again, then have it running whilst you slowly add the olive oil to emulsify. Add salt and pepper to taste and then spoon into a jar adding a splash on olive oil on the top, refrigerate.

After this, combine the breadcrumbs with 2 tablespoons more of parmesan, and leave in a bowl for later.

3. Prepare your broad beans, blanch for 2 minutes and then run under cold water, this should allow you to easily slip their skins off.

4. Put a 500g-750g bag of baby new potatoes on to boil for about 20 minutes until tender, drain and sprinkle of chopped mint and butter, shake and leave somewhere to keep warm.

5. When it comes to cooking, seal the fatty sides of the racks of lamb in a little of the marinade juices. Once sealed and golden brown place in a roasting tin, fatty side up. Add your pesto sauce to the breadcrumb and parmesan mixture a teaspoon at a time until you have a thick paste consistency, then spoon this onto the fatty sealed sides of each rack of lamb, pressing down to make sure it sticks. Finish with an extra sprinkling of breadcrumbs and parmesan on top for extra crunch.

Cook for about 15 minutes at 190 degrees, and then rest on a wooden board for 5 minutes.

6. Whilst the lamb is cooking, brown off the chopped spring onions and pancetta in a large non stick frying pan, added a good grinding of pepper, once browned, add the peas (after cooking for 2 minutes) and the shelled broad peas and warm through.

7. For the red wine jus, add the red currant jelly, red wine, and cornflour (after mixed with a little cold water) to a saucepan and heat through. Once the lamb is cooked, add the jucies from the roasting tray to this to add more flavour, season with salt and pepper, once slightly thicken and to your liking, sieve the jus into a warm jug.

NOTES

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Rack of Lamb with Pesto, Parmesan and Breadcrumb Crust

2 racks of lamb 7-8 cutlets each
 Pesto sauce
4 Fresh basil bunches
4 Garlic cloves
1/2 cup Pine nuts
1/2 cup Parmesan cheese grated
1/2 cup Extra virgin olive oil
30 grams breadcrumbs
 Sides
500 grams broad beans shelled
500 grams Peas
12 slices pancetta chopped
500 grams Spring onions chopped
 Red Wine Jus
 Salt and pepper
 Dry red wine good glug
1 tablespoon red currant jelly
1 tablespoon Cornflour
 Marinade
125 ml light olive oil
125 ml Dry white wine
4 cloves garlic crushed
1 tablespoon Fresh Thyme chopped
1 tablespoon Fresh rosemary chopped

1.	First of all you need to marinade your lamb. Whisk together all the ingredients for the marinade and put over the racks of lamb, which should be places in a deep roasting dish. Leave in the fridge for 6-8 hours, stir occasionally, and bring to room temperature one hour before cooking.

2.	Second, make your pesto sauce - start by whizzing together the basil and garlic in a food processer, add the pine nuts and grated parmesan and whizz again, then have it running whilst you slowly add the olive oil to emulsify. Add salt and pepper to taste and then spoon into a jar adding a splash on olive oil on the top, refrigerate.
After this, combine the breadcrumbs with 2 tablespoons more of parmesan, and leave in a bowl for later.

3.	Prepare your broad beans, blanch for 2 minutes and then run under cold water, this should allow you to easily slip their skins off.

4.	Put a 500g-750g bag of baby new potatoes on to boil for about 20 minutes until tender, drain and sprinkle of chopped mint and butter, shake and leave somewhere to keep warm.

5.	When it comes to cooking, seal the fatty sides of the racks of lamb in a little of the marinade juices. Once sealed and golden brown place in a roasting tin, fatty side up.  Add your pesto sauce to the breadcrumb and parmesan mixture a teaspoon at a time until you have a thick paste consistency, then spoon this onto the fatty sealed sides of each rack of lamb, pressing down to make sure it sticks. Finish with an extra sprinkling of breadcrumbs and parmesan on top for extra crunch. 
Cook for about 15 minutes at 190 degrees, and then rest on a wooden board for 5 minutes.

6.	Whilst the lamb is cooking, brown off the chopped spring onions and pancetta in a large non stick frying pan, added a good grinding of pepper, once browned, add the peas (after cooking for 2 minutes) and the shelled broad peas and warm through.

7.	For the red wine jus, add the red currant jelly, red wine, and cornflour (after mixed with a little cold water) to a saucepan and heat through. Once the lamb is cooked, add the jucies from the roasting tray to this to add more flavour, season with salt and pepper, once slightly thicken and to your liking, sieve the jus into a warm jug.

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Nutrition

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Serving Size: 1 Serving (755g)
Recipe Makes: 4 Servings

Calories: 1894
Calories from Fat: 1092 (58%)

Amt Per Serving		% DV

	Total Fat 121.3g	162 %
	Saturated Fat 31.9g	159 %
	Monounsaturated Fat 65.4g
	Polyunsanturated Fat 16g
Cholesterol 161.2mg		50 %
Sodium 712.3mg		25 %
Potassium 2792.5mg		73 %
Total Carbohydrate 116.1g		34 %
	Dietary Fiber 42.2g	169 %
	Sugars, other 74g
Protein 89.3g		128 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1894

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