Top Menu

Recipe: Roast Rack of Lamb with White Quinoa & Pepita Pesto

Ingredients

  • Rack of Pasture Fed Lamb
  • 3/4 cup pepita seeds
  • 2 gloves of roasted garlic
  • 1 cup of chopped fresh herbs (e.g. parsley, basil & mint)
  • 1/2 cup grated parmesan
  • Salt and pepper to taste
  • 1 cup of olive oil
  • 3 cups uncooked white quinoa

Method

  • Preheat oven to 180°C.
  • In a food processor, add pepita seeds, garlic, fresh herbs, parmesan, salt, pepper, and olive oil and blend on low speed until pesto consistency is achieved. If its too thick add a little more olive oil.
  • Place lamb rack, bone side down, on a shallow ovenproof tray lined with baking paper. Spread a thick layer of pesto over the top of the lamb and then coat with uncooked quinoa.
  • Bake for 25 minuets for medium or until cooked to your liking.
  • Transfer to a large plate and cover loosely with foil. Set aside for 5 minutes to rest.
  • Carve lamb into cutlets and serve topped with extra pesto.  Serve with a slide salad in summer or mash and beans in winter.

, , , , , , ,

No comments yet.

Leave a Reply

fourteen − five =