Pesto Crusted Rack of Lamb with Roasted Jerusalem Artichokes, Asparagus and Mint Sauce

[[ recipeID=recipe-8knzuswi3, title=Pesto Crusted Rack of Lamb with Roasted Jerusalem Artichokes, Asparagus and Mint Sauce ]]

Pesto Crusted Rack of Lamb with Roasted Jerusalem Artichokes, Asparagus and Mint Sauce

Servings: 4

Keywords:

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hours 0 mins

Ingredients

Instructions

Ingredients

  • 600 g French trimmed rack of lamb x2
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 150 g basil pesto
  • 150 g breadcrumbs
  • 2 tbsp Dijon mustard
  • 500 g asparagus

Roasted Jerusalem Artichokes

  • 1 kg Jerusalem artichokes
  • 1 tbsp olive oil
  • Salt and pepper, to taste

Mint Sauce

  • 50 g mint leaves
  • Pinch of salt
  • 4 tbsp white wine vinegar
  • 1 tbsp sugar

You Will Also Need

  • One large frying pan
  • Two large baking trays
  • One mixing bowl

Instructions

  1. Preheat the oven to 180C (160C fan).
  2. Season the lamb racks generously with salt and pepper. Add oil and butter to a large frying pan and place over medium-high heat. Cook lamb, in batches, turning, for 3-4 minutes until browned. Set aside to cool.
  3. Wash and scrub the artichokes well (no need to peel), cut in thin slices or wedges, mix with olive oil, salt and pepper and place on a large baking tray.
  4. Combine the pesto and breadcrumbs in a bowl. Spread the mustard over the lamb racks' skin side, then cover with the pesto mixture, patting down well to form a crust. Transfer the lamb to a baking tray and place in the oven, on the top shelf, put the artichokes underneath, then bake for 25 minutes or until the crust is golden and lamb is medium-rare (54C internally) or until cooked to your liking. Remove the lamb and set aside to rest, loosely covered with foil, for 10 minutes, while the artichokes finish off and you cook the asparagus and make the mint sauce.
  5. Turn the oven to 200C (180fan) and move the artichokes to the middle of the oven for a further 10 minutes or until they are cooked, crisp and golden.
  6. Wash and bend each asparagus until it snaps, discard the bottom bit. Cut each asparagus into 3 pieces and add to the same frying pan as you seared the lamb on medium heat for 5-7 minutes while occasionally stirring. The asparagus should be cooked but still crispy.
  7. Place the mint leaves on a chopping board, sprinkle with salt and chop finely.
  8. Place into a bowl, add sugar and boiling water, stir until sugar has dissolved and left too cool.
  9. Stir in the vinegar and adjust with more water, vinegar or salt to suit your taste.
  10. Slice the lamb into cutlets and serve with roasted artichokes, asparagus and mint sauce.