Rack Of Lamb With Carrot-Top Pesto

Name: Rack Of Lamb With Carrot-Top Pesto
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: american
Ingredients: 950 g small carrots, with stem (about 4 bunches); 1 tbsp olive oil; 3/4 tsp salt, divided; 2 racks of lamb, about 16 ribs, at room temperature; 1 garlic clove, minced; 1/4 cup finely chopped toasted walnuts; 1/4 cup grated parmesan; 2 tbsp finely chopped mint leaves; 1 tbsp lemon juice; 1/2 cup olive oil

Prep Time20 mins
Total Time45 mins
Makes4 servings

Lamb and roasted carrots are a match made in heaven. Bonus: This is a really simple recipe—while the lamb and carrots cook, whirl up the pesto and you’re done.

Ingredients

950 g small carrots, with stem (about 4 bunches)
1 tbsp olive oil
3/4 tsp salt, divided
2 racks of lamb, about 16 ribs, at room temperature

Pesto

1 garlic clove, minced
1/4 cup finely chopped toasted walnuts
1/4 cup grated parmesan
2 tbsp finely chopped mint leaves
1 tbsp lemon juice
1/2 cup olive oil

Instructions

POSITION racks in top and bottom thirds of oven. Preheat to 450F. Line a large baking sheet with foil. Set a rack on another baking sheet.
TRIM carrots, leaving a bit of stem and reserving 1 cup finely chopped carrot tops. Scrub or peel carrots, then toss with 1 tbsp oil and 1/4 tsp salt on prepared sheet. Roast in bottom third of oven, until golden and tender, 25 to 30 min.
PLACE lamb, fat-side up, on rack. Score fat in a diamond pattern. Sprinkle with 1/4 tsp salt. Season with fresh pepper. Roast in top third of oven until a thermometer inserted into centre of meat reads 140F for medium-rare, 25 to 30 min.
WHIRL reserved carrot tops with garlic, walnuts, parmesan, mint, lemon juice and remaining 1/4 tsp salt in a food processor. With the motor running, gradually add ½ cup olive oil through spout. Drizzle over roasted carrots and serve with lamb.
Prep tip: Substitute parsley for carrot tops if you're having trouble finding them.