Entrée — Rosemary Pesto for Lamb by dvdlee

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Entree -- Rosemary Pesto for Lamb
Submitted by dvdlee on August 27, 2004 at 9:57 am

DESCRIPTION
Entree -- Rosemary Pesto for Lamb

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This is a great herb blend for roasted lamb. I've used it on lamb racks, leg of lamb and lamb chops & steaks. The good thing is that it is simple to make up and I usually have the ingredients on hand all of the time. The quantity can be multiplied to fit the size of lamb you have. This amount is enough for 1 large (2 small) racks of lamb or a small boneless leg of lamb. (This pesto is also good for roasting chicken.) I grow the fresh herbs myself, the parsley must be fresh, but you can add 1-2 teaspoons of dried rosemary if you have to.

I usually rub the lamb with this herb pesto and then let the lamb sit at room tempreture for 30 minutes to 1 hour before roasting.

(Lamb should be roasted to around 135 - 140F and them let the lamb rest for 10-20 minutes before slicing and serving.

1/2 cup (packed) parsley leaves and stems
2 Tablespoons chopped fresh rosemary
2 Tablespoons grated Parmesan cheese
1 - 2 garlic cloves
3 Tablespoons good quality olive oil

Chop rosemary (if using fresh). Peel and slice the garlic into several pieces. Wash and lightly dry the parsley (it can still be a little damp.)

Put parsley, rosemary, and garlic in a small food processor (mini-chopper) and pulse until ingredients are somewhat broken down.

Add cheese. Process to a coarse paste. With the processor running, drizzle the olive oil in until the ingredients are mushy and finely chopped. (If you mini-chopper will not let you drizzle in oil, add the oil 1 Tablespoon at a time.)

Add salt and black pepper to taste.

Rub over the entire surface of the lamb (or chicken) and let the meat rest from 30 minutes to 1 hour at room temp.

For lamb, preheat the oven to 450F. After the lamb has been put in the oven and roast for 10 minutes or so. Reduce heat to 400F (for rack) or 375 (for leg) and continue to roast until internal temp is 135-140F. (For a rack, around 15 additional minutes, for a leg, maybe 45 minutes (depending on size).

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