LAMB: If you like pesto sauce, this recipe should appeal.

PESTO-CRUSHED LAMB CHOPS:



2 lamb racks, about 8 chops each

1½ cups bread crumbs

2 tbsp. cooking oil

salt and pepper

pinch of dried red pepper flakes

pesto sauce:

2 cups basil leaves
5 cloves garlic
½ cup lightly-toasted pine nuts
½ cup extra virgin olive oil



Trim and french lamb racks by removing outer fat and gristles to expose the rib bones. Preheat oven to 425 degrees F.

Add garlic, pine nuts, extra-virgin olive oil, and chilli flakes into a blender and pulse together for a few seconds at medium speed until just roughly chopped. Add basil leaves and blend together for a few seconds more, leaving mixture still slightly chunky but well blended. Remove half the mixture and set aside. Blend remaining mixture until very smooth.

Transfer smoothly-blended basil mixture to a bowl and add breadcrumbs, mixing it in well.

Season lamb racks with salt and pepper to taste. In a large non-stick skillet over medium-high heat, heat oil until hot and sear lamb until golden brown on both sides. Place lamb racks on a rack in a large roasting pan. Bake 8-10 minutes; then remove and let rest 5 minutes on a cold baking sheet.

Brush lamb with the chunky pesto mix; then pack it with the pesto-breadcrumb mixture, lightly pressing crumbs into place. Return lamb racks to oven and cook 4-5 minutes more, or until desired doneness.

Let lamb rest for 5 minutes before carving. Carve rack into individual chops and serve 4 chops per serving.