Rack of Lamb Roast

Rack of Lamb:
Got the basis for the recipe out of a magazine that a TG had copied - First, 4/25/11.

What I did (the actual recipe involved some parm cheese and a lamb crown roast).

1.5 cups fresh mint
a few good shakes of dried parsley (the actual recipe called for fresh parsley)
3 garlic cloves
1/2 cup olive oil
1/2 cup walnuts

Whir the above together in a food processor.

Spread it on a rack of lamb I got from Morgan Valley Lamb at the farmers market.  Also put salt and pepper on it.

The recipe called for roasting it at 425 for 30 min.  I ended up roasting it for over an hour.  Either the rack of lamb cooks very differently from the crown roast, or it was still partially frozen in the interior.

The mint pesto actually became somewhat dry and crispy on the outer edges, but the meat was delicious, tender, and juicy.

I do need to take some sort of how-to-carve-meat class, though.

Someone else carved this

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