Roasted Lamb Rack with Mint Pesto, a classic Australian favourite, roasted lamb rack is a sumptuous and elegant dish perfect for celebrating Father's Day. The lamb is seasoned and roasted, then accompanied by a vibrant mint pesto that adds a fresh and aromatic lift to the rich flavours of the meat. This dish pays homage to Australia's long-standing tradition of producing high-quality lamb, making it a fitting centrepiece for a special occasion.
Preparation Time and Servings:
- Prep time: 30 minutes
- Cook time: 40 minutes
- Total time: 1 hour 10 minutes
- Servings: 4
Ingredients List:
For the Lamb:
- 2 racks of lamb (about 1.5 kg total), frenched
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper, to taste
For the Mint Pesto:
- 1 cup fresh mint leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup toasted almonds
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- Salt and pepper, to taste
Equipment Needed:
- Roasting pan
- Food processor
- Measuring cups and spoons
- Knife
- Cutting board
Step-by-Step Instructions:
1. Preheat your oven to 200°C (400°F). In a small bowl, mix together olive oil, minced garlic, chopped rosemary, salt, and pepper. Rub this mixture all over the lamb racks.
2. Place the lamb racks in a roasting pan, fat side up. Roast in the preheated oven for about 25-30 minutes for medium-rare, or until the internal temperature reaches your desired doneness.
3. While the lamb is roasting, prepare the mint pesto. In a food processor, combine mint leaves, parsley, toasted almonds, garlic, lemon juice, and a pinch of salt and pepper. Pulse until coarsely chopped. With the motor running, gradually add the olive oil until the pesto reaches a smooth consistency. Taste and adjust seasoning if necessary.
4. Once the lamb is cooked to your liking, remove it from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, ensuring the meat is juicy and tender.
5. To serve, slice the lamb racks between the ribs and arrange on plates. Drizzle with mint pesto and serve immediately.
Suggested Side Dishes:
- Roasted baby potatoes with rosemary and garlic
- Steamed green beans tossed in butter and almonds
- A simple mixed greens salad with a balsamic vinaigrette
Common Mistakes/Points of Care:
- Avoid overcooking the lamb; lamb is best enjoyed medium-rare to medium.
- Make sure to let the lamb rest after roasting before slicing to ensure juiciness.
- Toast the almonds lightly for the pesto to enhance their flavour and add depth to the sauce.
Nutritional Values: (per serving)
- Calories: 650
- Protein: 45g
- Fat: 48g
- Carbohydrates: 5g
- Fiber: 2g
- Sugar: 1g