This lamb rack is cooked with a herby crust and then served with a delicious asparagus pesto. A perfect recipe to enjoy this Easter as an alternative to lamb with gravy.
For more Easter inspiration, we have plenty of recipes to try. If you fancy baking this Easter time, then check out our cakes and sweet treats, or if you need Easter breakfast ideas, then we have you covered.
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Cal/Serv:
590
Makes:
6
servings
Prep Time:
0
hours
30
mins
Cook Time:
0
hours
15
mins
Total Time:
0
hours
45
mins
For the lamb
g
unsalted butter, softened
g
parsley finely chopped
g
mint, leaves picked and finely chopped
g
chives, finely chopped
Few dashes Worcestershire sauce
French-trimmed lamb racks, see GH TIP
For the asparagus pesto
Large handful parsley, roughly chopped
Finely grated zest 1/2 lemon, juice 1/2-1 lemon, to taste
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- Preheat oven to 200°C (180°C fan) mark 6. For the lamb, in a large bowl, mix the butter, herbs, breadcrumbs, mustard, Worcestershire sauce, egg and plenty of seasoning.
- Arrange the lamb racks on a baking tray and press the herb mixture on top of the meat, avoiding the bones, to form a crust.
- Roast the lamb for 15-18min for pink meat, or 20min for medium. Remove from the oven, cover loosely with foil and leave to rest for 10min.
- While the lamb is cooking, make the asparagus pesto. Bring a medium pan of water to the boil. Trim and discard the very ends of the asparagus. Roughly chop the spears and cook in the boiling water for 5min, or until tender but not mushy. Drain, reserving a cupful of the cooking water, then run under cold water to stop the cooking.
- Put the asparagus into a blender with the garlic, parsley, pine nuts, Parmesan, lemon zest, a splash of the reserved cooking water and some seasoning. Whizz until fairly smooth (you’ll need to stop and scrape down the sides occasionally). With the motor running, drizzle in the oil, followed by the lemon juice, to taste. Check seasoning.
- To serve, slice the lamb rack between the bones to make cutlets and serve with the asparagus pesto.
GET AHEAD:
Prepare to end of step 2 up to a day ahead. Cover and chill. Make asparagus pesto up to a day ahead. Cover and chill. To serve, allow lamb and asparagus pesto to come up to room temperature before completing recipe.
GH TIP:
French-trimming a rack means the top layer of fat and any sinew has been removed from the meat and the bones have been scraped clean. Ask your butcher to do this, if you like.
Per serving:
- Calories: 590
- Protein: 35g
- Total fat: 46g
- Saturates: 18g
- Carbs: 9g
- Total sugars: 2g
- Fibre: 2g
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News Source: https://www.goodhousekeeping.com/uk/food/recipes/a43303898/herby-rack-lamb-asparagus-pesto/