Prep Time:?10 minutes |?Cook Time:?10 minutes |?Serves:?4 to 8
Description:
Serve one or two of these delicious little chops for a satisfying appetizer or three to four as a main dish. The fresh and lively pesto is like a taste of spring.
Ingredients List:
- 1 pkg SunGold 8-Bone Lamb Rack (1 lb 14 oz/865 g)
- 1/2 tsp (2 mL) each salt and pepper
Pea and Mint Pesto:
- 1/2 cup (125 mL) frozen peas, thawed
- 3 tbsp (45 mL) extra-virgin olive oil
- 1 tbsp (15 mL) finely chopped fresh mint
- 1 tbsp (15 mL) finely chopped fresh parsley
- 1/2 tsp (2 mL) lemon zest
- 1 tbsp (15 mL) lemon juice
- 1 tbsp (15 mL) grated Parmesan cheese
- 1 clove garlic, minced
- 1/4 tsp (1 mL) each salt and pepper
Preparation & Directions:
- Preheat grill to medium-high heat; grease grate well.
- Slice lamb between bones to create individual ?lambsicles.?
- Season with salt and pepper.
- Grill lamb for 3 to 4 minutes per side for medium-rare or until instant-read thermometer inserted horizontally into thickest part of meat without hitting bone registers internal temperature of 145?F (63?C), or cook to desired doneness.
Pea and Mint Pesto:
- Meanwhile, in food processor, pulse peas, olive oil, mint, parsley, lemon zest, lemon juice, cheese, garlic, salt and pepper until pur?ed.
- Serve with ?lambsicles.?
Tips:
- For medium doneness, cook lamb to internal temperature of 160?F (71?C) or 165?F (74?C) for medium-well.
- Serve lamb with grilled asparagus for an easy appetizer.
Nutrition Facts (Per 1/8 recipe)
- Calories 240
- Fat 20g
- Cholesterol 55mg
- Sodium 280mg
- Carbohydrate 1g
- Fibre 0g
- Sugars 0g
- Protein 13g
