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|Rack of Lamb With Fresh Mint Basil Pesto
|Recipe contributed by Ariana Uyehara
- Lamb (20 ounces)
- Salt and pepper
- Pine nuts (handful)
- Walnuts (handful)
- Extra virgin olive oil
- Fresh basil leaves (2 handfuls)
- Oregano (dry)
- Fresh mint leaves (2 handfuls)
- 1 tablespoon thyme (dry)
- Cabernet Sauvignon wine
- 3 tablespoons of lime juce
|Set the tempurature in the oven to 400 degrees Fahrenheit and preheat for 10 minutes.
Prepare a surgical wrap of strings around the rack of lamb making sure each part of the lamb is tightly and firmly wrapped. Add about a cup of olive oil onto the lamb and set into the oven for 1 hour. Remove the lamb and let it set for 15 minutes. Cut the meat according to each bone (1 bone = 1 serving).
In a mini mixing machine or blender, add two handfuls of basil leaves and mint leaves along with 3 tablespoons of lime juice. Then add 2 handfuls of pine nuts and 1 handful of walnuts to the mixture. Mix the whole thing together. While the machine is running slowly add about 2 cups of extra virgin olive oil and about 1 cup of wine at the same time. Add a small amount of salt and pepper and 1 tablespoon of thyme. If you prefer the pesto to be a tad thicker you can lessen the amount of olive oil you add into the mixing machine.
Add sauce to the bottom of the plate before setting lamb cutlet on top. Sprinkle the oregano over the lamb. Enjoy! Serves 6.
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