It’s the holidays which means we are all short on time and patience, especially when it comes to dinner every night. In between all the holiday dinner parties and preparations for your own Christmas Eve and Day menus there is little inspiration for cooking on say, a normal Sunday Dinner.
Come on now, let’s not let the holidays get in the way of a fabulous home cooked dinner when the snow is coming down and you are stuck in for a big night of gift wrapping while watching Miracle on 34th St. Make that man of yours smile a little wider when you cook up a fabulous (and super easy but he doesn’t have to know) roast when he is expecting the pizza man to knock at any minute.
Oh No, in the shuffle of holiday shopping and cocktail parties you forgot you invited friends to dinner! No worries…this roast lamb recipe is going to save you and make you look like a Christmas diva at the same time.
Here it is – super simple
Rack of Lamb (I usually estimate two ribs per person)
1 Cup Fresh Basil
1/2 Cup Fresh Rosemary
1/4 cup Pine Nuts
1/2 Lemon, juiced
1 Cup Olive Oil
1/2 Cup Parmesan Reggiano Cheese (finely grated)
– Preheat oven to 450.
Wash and pat the lamb dry with a paper towel. In a food processor toss in the basil, rosemary, pine nuts, reggiano, lemon and a dash of salt and pepper. Give it a quick chop. Then while still chopping add the olive oil in a slow drizzle until you have…fresh pesto! (Yes, you can buy some if you are really pressed, but this only takes 5 minutes).
Rub the pesto all over the flesh side of the rack until they are nicely coated. Place the lamb on a piece of aluminum foil and then onto your roasting pan rack. Roast the lamb for 10 minutes uncovered, then lay a piece of aluminum foil over the lamb for an additional 10-15 minutes. Remove again to let the pesto “crust”. Take lamb out when it reads 140. It will continue to cook up to about 150 as it rests. (Cook longer if you do not like any pink in your lamb).
Let it rest for 10 minutes and then plate on a serving tray with the racks leaning against one another. Garnish with rosemary. Serve with roasted baby potatoes and a fresh green salad. Done!
Now, off to watch the Grinch!