Rack Of Lamb With Quinoa-Hazelnut Crust And Mint Pesto Recipe

Name: Rack Of Lamb With Quinoa-Hazelnut Crust And Mint Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons red quinoa; 2 tablespoons quinoa white, pearl; 1/2 cup water; 1/4 cup toasted hazelnuts finely chopped, divided; 2 racks of lamb about 1 pound each; 3 tablespoons olive oil divided; 1 1/8 teaspoons sea salt McCormick GourmetTM Sicilian, divided; 1/4 teaspoon black pepper McCormick GourmetTM Organic, Coarse Ground; 2 teaspoons lemon juice; 2 tablespoons mint McCormick GourmetTM Organic; 1/8 teaspoon garlic powder McCormick GourmetTM Organic; 1 cup plain greek style yogurt

Servings: persons

2 tablespoons red quinoa
2 tablespoons quinoa white, pearl
1/2 cup water
1/4 cup toasted hazelnuts finely chopped, divided
2 racks of lamb about 1 pound each
3 tablespoons olive oil divided
1 1/8 teaspoons sea salt McCormick GourmetTM Sicilian, divided
1/4 teaspoon black pepper McCormick GourmetTM Organic, Coarse Ground
2 teaspoons lemon juice
2 tablespoons mint McCormick GourmetTM Organic
1/8 teaspoon garlic powder McCormick GourmetTM Organic
1 cup plain greek style yogurt

1
Rinse quinoas; drain well. Bring quinoas and water to boil in small saucepan on medium-high heat. Reduce heat to low; cover and simmer 13 minutes or until liquid is absorbed, stirring occasionally. Spread cooked quinoa on baking sheet to cool. Stir in 1/4 cup of the hazelnuts. Set aside.
2
Preheat oven to 450u00b0F. Brush racks of lamb lightly with 1 teaspoon of the oil. Sprinkle with 1 teaspoon of the sea salt and pepper. Coat lamb with quinoa mixture, pressing firmly to adhere. Place lamb on roasting rack in foil-lined shallow roasting pan. Drizzle with 2 teaspoons of the remaining oil.
3
Roast 20 to 25 minutes or until desired doneness.
4
Meanwhile, for the Mint Pesto, mix remaining 2 tablespoons oil, remaining 1 tablespoon hazelnuts, lemon juice, mint, garlic powder and remaining 1/8 teaspoon sea salt in small bowl until well blended. Stir 1 teaspoon of the pesto into yogurt. To serve, carve lamb into chops. Drizzle with remaining pesto. Serve with yogurt sauce.

283

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 tablespoons red quinoa, 2 tablespoons quinoa white, pearl, 1/2 cup water, 1/4 cup toasted hazelnuts finely chopped, divided, and more.

Yes, Rack Of Lamb With Quinoa-Hazelnut Crust And 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.

Rack Of Lamb With Quinoa-Hazelnut Crust And Mint Pesto

How did you like this recipe?

Frequently Asked Questions