2 Frenched Racks of New Zealand Lamb
1 tsp each salt and freshly ground pepper
Roasted Red Pepper and Walnut Pesto
3 large roasted red peppers
1/4 cup extra virgin olive oil
1/3 cup toasted walnuts
2 cloves garlic, minced
1/2 tsp smoked paprika
1/2 tsp dried oregano
1/4 tsp each salt and freshly ground pepper
Green Bean Salad
1 1/2 lb green beans, trimmed
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp grainy mustard
1 tsp honey
1/4 tsp each salt and pepper
1/4 cup finely crumbled goat cheese
- Lamb: Preheat the oven to 400° Line baking sheet. Pat lamb dry with paper towel. Season both racks of lamb all over with salt and pepper. Heat oil in large skillet set over medium-high heat. Sear for 4 to 5 minutes per side or until browned.
- Transfer lamb to prepared pan. Roast for 15 to 20 minutes for medium rare or until the internal temperature registers 140°F (60°C) when an instant read thermometer is inserted into the center of the rack. Let rest for 10 minutes before slicing. Serve with Roasted Red Pepper and Walnut Pesto and Green Bean Salad.
- Roasted Red Pepper and Walnut Pesto: Add red peppers, olive oil, walnuts, garlic, smoked paprika, oregano, salt and pepper to food processor. Pulse until smooth.
- Green Bean Salad: Cook green beans in salted boiling water for 3 to 5 minutes or until tender crisp. Drain well. Stir olive oil with vinegar, mustard, honey, salt and pepper. Toss vinaigrette with green beans. Cool completely and toss with crumbled goat cheese.
Hints and Tips:
To roast peppers, grill or broil seeded peppers until well charred. Add to bowl, cover with plastic wrap. Let stand for 10 minutes. (This will make the pepper easier to peel.) Peel peppers and remove seeds. Alternatively, use jarred roasted red peppers that have been drained, rinsed and patted dry.