Pine Nut and Rosemary Crusted Lamb

Pine Nut and Rosemary Crusted Lamb
Staff Writer
Rack of Lamb

Alberto Peroli

Rack of Lamb

I love the crunchy crust on this lamb dish. You could also use thyme instead of the rosemary. I have often used this recipe for a leg of lamb and it works perfectly.

Click here to see Best Spring Lamb Recipes.

Ingredients

  • 1⁄3 cup pine nuts, roughly chopped
  • 2 tablespoons roughly chopped fresh rosemary
  • 1 garlic clove, crushed
  • ½ stick butter, melted
  • Four 2-3 riblet racks of lamb, trimmed
  • Sea salt
  • Freshly ground black pepper

Directions

Preheat the oven to 350 degrees.

Put the pine nuts, fresh rosemary, and garlic in a bowl and add the melted butter. Mix and set aside.

Heat a skillet and sear the racks of lamb on all sides. Place the racks of lamb in an ovenproof dish. Spread the pine nut and rosemary topping over the lamb.

Roast the lamb in the oven for 10–15 minutes for medium and a further 5–10 minutes for well done.

Take the lamb out of the oven, loosely cover with foil, and let rest for 10 minutes before serving.

Pine Nut Shopping Tip

Look for bright green leaves free of dark spots. The leaves should be dry and are best kept wrapped in a paper towel in a bag when storing in the refrigerator.

Pine Nut Cooking Tip

When using basil in a hot recipe, add it only at the last minute. Otherwise you will lose the flavor and fragrance of the herb.