Basil Pesto Crusted Lamb Racks

Crunchy crust...mmm, flavours of basil and parmesan...mmm, moist tender succulent lamb...mmm, and then all together in the one bite? What can I say, just SOOOO good!

Lamb, basil and parmesan is just one of nature's amazing flavour combinations, and then add a little (or large!) bit of crunch factor and you have what I think is heaven on a plate.

One of the ingredients of the crust is Basil Pesto which I have posted a recipe for before...PLEASE have go at making the pesto yourself (it is scarily simple) and because I can pretty much guarantee that once you make your own pesto you won't go back to store bought stuff. The taste is SOOO much better and you actually know what ingredients went in to it (all 6 of them!) and there isn't a list on the back of the bottle a paragraph long with words that shouldn't be food.

And almost the best part - you are rewarded at the end with the tasty caramelised bones to gnaw on. (When my husband Peter and I were first dating I made lamb for him and at the end of the meal he actually asked me if I minded if he chewed the bones - how sweet is that? - little did he know that I was just holding back chewing my own because I wanted him to think I was classy!)

If you are wondering what the little stacks are at the top of the picture, I serve this with my Mini Potato Stacks which you make in a muffin tin. They are small versions of dauphinoise/gratin potatoes, or what we in Australia call "potato bake."These stacks are so easy to make, just put all the ingredients together and pile them up into a muffin tin and bake - too easy!

Lee-Ann ♥

Suggested Sides:

Mustard Mashed Potatoes - Pimp Your Mash!

Caprese Pesto Pasta Salad

Quick Garlic rolls (No Yeast)

Stuffed Baked Potatoes with Bacon

Crunchy Pumpkin Gratin with Bacon

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Basil Pesto Crusted Lamb Racks

A super tasty combination of moist succulent lamb, with a crunchy crust with basil and parmesan

Course Main Course

Cuisine Modern Australian

Total Time 1 hour

Servings 4

Calories 643kcal

Author Lee-Ann Grace | Chef Not Required

Ingredients

• 4 lamb racks 4 cutlets per rack
• 2 tsp basil pesto
• 2 tbsp. grated parmesan
• 1 tsp olive oil
• 1 cup stale breadcrumbs I use sourdough
• olive oil/baking spray

Instructions

• Pre heat oven to 200c.
• Pat lamb dry with paper towel/kitchen paper and if you like trim excess fat.
• Combine crumbs, pesto, oil and parmesan - mix well to combine.
• Firmly press crumb mixture on to fat side of lamb racks.
• Lightly spray crust with olive oil/baking spray.
• Bake in oven for 45 mins.

Notes

The lamb in the photo was baked for 45 mins and was medium. That's how we like to eat our lamb.

Cooking times may vary depending on the size and/or weight of your racks.

Nutrition

Calories: 643kcal