ROAST RACK OF LAMB WITH ROASTED CARROTS AND CARROT TOP PESTO SAUCE

Lamb|Superbly Herby

Ingredients

The Lamb:

2-2 ½ pound rack of lamb, trimmed and ‘frenched’ (have your butcher do this!)

½ – ¾ teaspoon salt

½ – ¾ teaspoon black pepper

2 tablespoons Dijon mustard

½ cup panko breadcrumbs

2 tablespoons fresh rosemary leaves, stemmed and chopped

3-4 tablespoons olive oil

The Carrots:

3 pounds carrots, similar in size and thickness

¼ cup olive oil

2 tablespoons honey

2 teaspoons Dish off the Block Superbly Herby Spice Blend

½ teaspoon salt

¼ teaspoon black pepper

Carrot Top Pesto:

1 cup carrot tops/leaves, packed

2 cups baby spinach leaves, packed

½ cup mint leaves, packed

½ cup fresh grated parmesan cheese

½ cup walnuts

2 large garlic cloves, rough chopped

¾ teaspoons salt

¼ teaspoon black pepper

2 teaspoons honey

⅓ cup olive oil

¼ cup water

1 tablespoon lemon juice

Instructions

Season the lamb all over with a generous amount of salt and pepper, rubbing it into the meat. Rub the Dijon mustard all over to evenly coat.

Place the lamb into a baking dish or roasting pan with the ‘meaty’ side up. If you have 2 racks (as pictured) you can stand them up in the baking dish and interlock the bones at the top to hold them in place.

Combine the breadcrumbs and rosemary in a small bowl and then press this mixture firmly all over the meat and on the ends of the roast. The mustard will act as a glue to adhere the breadcrumbs to the lamb. Drizzle the olive oil all over the breadcrumbs and set aside on the counter (room temperature) while you prepare the carrots.

Preheat oven to 400 degrees. Line a large rimmed baking sheet parchment paper.

If the leaves are still on the carrots, cut them off, leaving about ½ – 1” of the stems. Scrub the carrots with a vegetable brush under running water to remove any dirt or debris (no need to peel them). Pat them dry with paper towels.

Combine the olive oil, honey, and Superbly Herby spice blend in a small bowl and whisk to combine. Place the carrots in a baking dish and pour the olive oil mixture over the top. Toss them to full coat and then place them on the baking sheet about 2” apart, careful not to crowd.

After the carrots have been in the oven for 15 minutes, place the lamb in the oven. Cook the lamb for 10-20 minutes until the internal temperature in the center of the rack is 120-125 degrees. Remove from the oven and tent with foil. Let rest for 15 minutes – this step is VERY important!! Of course, total cook time will depend on the size of the lamb racks.

When you put the lamb in the oven, turn the carrots with tongs and place them back in the oven (with the lamb) for 15-20 minutes more until the carrots are golden brown, caramelized, and very tender when pierced with a fork. Note – cooking time will vary depending on the size of your carrots.

While the carrots and lamb cook make the pesto. Place everything except the olive oil and water in the bowl of a food processor or blender. Pulse until the carrot tops and spinach are broken down and everything is well combined.

Put the processor on low speed and drizzle the olive oil slowly into the bowl until the pesto is creamy. Scrape down the sides of the bowl and, with the power on low, slowly pour in as much water as needed to reach desired texture. Set aside while you roast the carrots or refrigerate for up to 2 weeks in an airtight jar. Bring to room temperature before serving.

Cut the rack between the bones into ribs and serve over mashed potatoes with carrots on the side and drizzled with loads of that delicious pesto sauce.