@ Sin Ming Bakery / Cookhouse / Whatever
What do you do when you’ve got an ample supply of Rosemary (from your own little spice garden) and a rack of lamb sitting in the freezer? Why not try a pesto marinade?
Having seen pictures of basil pesto recipes from a variety of sources I thought why not give a rosemary pesto on lamb a try; it should work right? The fresh piney scent goes really well with a roasted lamb shoulder so why not give this a try. Cooking I find is more about experimenting with things and seeing how far you can try pushing flavors and textures. So it was off to the kitchen I went to give this recipe a try.
- 1/2 cup parsley leaves and stems
- 2 tablespoons chopped fresh rosemary plus rosemary sprigs
- 2 tablespoons grated Parmesan cheese
- 1 garlic clove
- 3 tablespoons olive oil
- 500g Frenched rack of lamb
- Position rack in center of oven and preheat to 200°c
- Place parsley, chopped rosemary, grated Parmesan cheese and garlic in a food processor
- Process to coarse paste. With machine running, gradually add olive oil
- Season pesto to taste with salt and pepper
- Sprinkle with salt and pepper and sear the lamb on both sides 2-3 minutes*
- Remove lamb from the pan and spread all pesto over rounded side of lamb
- Place back in cast iron pan (or baking tray) and roast in the oven for 5 minutes
- Reduce oven temperature to 180°C and roast to desired doneness, about 5 minutes longer for medium-rare
- Cut lamb between bones into chops
*step is optional. If you are omitting this step add an additional 5 minutes to steps 7 & 8
In addition to the lamb I oven roasted some South African pears and made carrot puree, let me know if you want the recipe for the carrot.
Bon Appétit – Sidney