Mint and lamb are a classic combination. Fire up the grill and try this twist on a timeless match!
2 frozen New Zealand Spring Lamb Frenched Racks of Lamb, thawed
3 tablespoons (45 ml) vegetable oil
4 cloves garlic, minced
0.75 tablespoons each salt and freshly ground pepper
Ingredients for Mint Pesto
2 cups fresh mint leaves
1 cup fresh parsley leaves
1/2 cup sunflower seeds
1/4 cup grated Parmesan cheese
2 tablespoons (30 ml) lemon juice
3 cloves garlics
1/4 teaspoon salt
2/3 cup (150 ml) extra virgin olive oil
Hints and Tips
For medium doneness remove the racks when the temperature registers 155°F (68°C)
For medium-well the temperature should read 160°F (71°C). The temperature will rise 5°F during resting.
Substitute pumpkin seeds for the sunflower seeds, if desired.
*All cuts not available at all retailers