Pesto-Crusted Racks of Lamb

Pesto-Crusted Racks of Lamb
Photo by Scott Phillips

Ingredients

  • 1 tsp. finely grated lemon zest (from ½ small lemon)
  • 6 Tbs. extra-virgin olive oil
  • 1 cup packed fresh flat-leaf parsley sprigs
  • Flaky sea salt, for finishing
  • 1 tbs. finely grated lemon zest (from 1 large lemon)
  • Kosher salt
  • 1 medium clove garlic, chopped
  • + 8 more ingredients
    • 1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater)
    • Kosher salt and freshly ground black pepper
    • 1 medium clove garlic, chopped
    • 3 8- or 9-bone frenched lamb racks (about 1-¾ lb. each)
    • 1-½ oz. (¼ cup) pine nuts, toasted
    • 2 cups 1-inch-cubed fresh baguette (with crust)
    • 2 Tbs. extra-virgin olive oil
    • ¼ cup fresh rosemary leaves

Pulse the bread cubes, pine nuts, Parmigiano-Reggiano, lemon zest, garlic, 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor until coarse crumbs form. Transfer to a medium bowl.

View full recipe at Fine Cooking

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