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Pesto Rack of Lamb

Yankee Plus Dec 2015


by in Jan 2001
Pesto Rack of Lamb
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  • 8 ribs rack of lamb (up to 2 pounds)
  • salt and pepper
  • 1/2 cup prepared pesto sauce
  • 1 cup freshly made bread crumbs
  • fresh parsley or chopped basil, to garnish


Preheat oven to 375 degrees F. Scrape the bone ends of the lamb clean, just up to where the chop begins. Season the chops with salt and pepper, then coat them in the pesto sauce. Dredge this in the bread crumbs. Cover bone ends with aluminum foil, place rack of lamb onto a baking sheet, and bake for 15 minutes. Remove foil and bake for another 20 minutes, or until chops are done. Slice into and serve, garnished with fresh herb of your choice.
Updated Wednesday, February 9th, 2005

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