Grilled Rack Of Lamb With Macadamia-Mint Pesto Recipe

Name: Grilled Rack Of Lamb With Macadamia-Mint Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 racks of lamb; 5 cloves garlic, peeled and sliced into thin slivers; 1/3 cup Dijon mustard; 1/4 cup soy sauce; 1/2 cup brown sugar; 1-1/4 cups zinfandel wine; 1 tablespoon chopped fresh rosemary; 1 each shallot, chopped; 1 tablespoon black pepper; 1-1/2 cup extra virgin olive oil; 1 cup finely chopped mint; 1/4 cup finely-chopped macadamia nuts (do not puree); 3 cloves finely minced garlic; 2 tablespoons soy sauce; 1 tablespoon rice wine vinegar; 1 tablespoon sugar; 1/4 cup Asian dark sesame oil; salt and freshly ground pepper

Servings: persons

2 racks of lamb
5 cloves garlic, peeled and sliced into thin slivers
1/3 cup Dijon mustard
1/4 cup soy sauce
1/2 cup brown sugar
1-1/4 cups zinfandel wine
1 tablespoon chopped fresh rosemary
1 each shallot, chopped
1 tablespoon black pepper
1-1/2 cup extra virgin olive oil
1 cup finely chopped mint
1/4 cup finely-chopped macadamia nuts (do not puree)
3 cloves finely minced garlic
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sugar
1/4 cup Asian dark sesame oil
salt and freshly ground pepper

1
["Trim the lamb racks of excess fat. With a small sharp paring knife, pierce the fat layer lamb to a depth of about 1/2"" and insert slivers of garlic spaced every 2 inches.", "", "For the marinade, combine the Dijon mustard, soy sauce, brown sugar, wine, rosemary, shallot, and black pepper in a bowl. Whisk in the olive oil well. Place the lamb in a non-reactive pan (glass, stainless steel, or ceramic) and pour the marinade over it. Cover and refrigerate for at least one day or up to 48 hours, turning the meat occasionally in the marinade to coat both sides.", "", "Remove the lamb from the refrigerator 2 hours prior to grilling. Leave racks intact and grill the lamb, fat side down, over medium-low charcoal until medium of medium-rare, basting with the marinade every 5 to 10 minutes.", "", "For the pesto, combine the mint, macadamia nuts, garlic, soy sauce, rice wine vinegar, sugar, and sesame oil. Season to taste with salt and freshly ground pepper. Slice the rack of lamb into individual chops and serve with the macadamia-mint pesto."]

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 racks of lamb, 5 cloves garlic, peeled and sliced into thin slivers, 1/3 cup Dijon mustard, 1/4 cup soy sauce, and more.

Yes, Grilled Rack Of Lamb With Macadamia-Mint Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Rack Of Lamb With Macadamia-Mint Pesto

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