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Rack of lamb can be prepared ahead of time until just before baking. If you do not have a skillet big enough for the racks then use a roasting pan.

Servings: 6

Lamb and pesto

4 anchovy fillets, chopped

1 tbsp chopped garlic

½ cup chopped almonds

½ cup mint leaves

3 tbsp olive oil

1 tbsp grainy mustard

3 8-chop lamb racks


½ cup red wine

1 cup stock

1 tbsp tomato paste

½ tsp honey


Combine anchovy fillets, garlic, almonds, mint leaves and oil in a food processor or mini chop and process until slightly chunky.

Heat skillet over high heat and add lamb racks fat side down. Brown them on each side 2 minutes. Brush mustard mixture over fat side of lamb. Reserve skillet for baking lamb.

Marinate for 30 minutes.

Preheat oven to 400 F.

Place skillet in oven fat side up and bake for 25 to 35 minutes or until juices are just pink. Let rest for 10 minutes while making sauce.

Add red wine to roasting pan and deglaze pan, scraping up any little bits. Reduce wine until 1 tbsp (15 mL) remains. Add stock, tomato paste and honey and continue to boil until stock reduces by half, about 6 minutes.

Slice lamb into chops and serve with sauce. If any topping crumbles off the lamb, add to sauce.

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