Mint Pesto
INGREDIENTS
½ lb of fresh mint
¼ lb fresh basil
¼ lb parsley
2 cloves finely chopped garlic
½ Cup blended olive oil
3 Tablespoons grated Parmesan cheese
Vegetable Oil
2 “frenched” racks of lamb (8 ribs about 1 1/4 lbs. each) trimmed of all but a thin layer of fat.
Cut the cleaned lamb rack into individual lamb chops or have your butcher clean and cut them for you.
In a food processor, pulse all of the mint pesto ingredients together to form a green puree. Marinate the lamb with 1 cup of Extra Virgin Olive Oil and all of the mint pesto. Using a medium high flame, grill the lamb chops for 3-6 minutes per side for medium rare. Warm in the oven for 5 minutes and serve with Taziki sauce.
Taziki Sauce
INGREDIENTS
2 cloves garlic, finely minced
½ tsp salt
¼ tsp white pepper
1 cup Greek yogurt, strained
1 cucumber, peeled, seeded, and grated or chopped finely
1 Tablespoon fresh mint, chopped
Combine all ingredients in a mixing bowl and served chilled with lamb racks. Chill for a couple of hours in the refrigerator before serving.
VANILLA BEAN GELATO with FRESH CHOCOLATE MINT
Chop fresh chocolate mint in strips and sprinkle over ice cream or gelato |
