Ingredients
- 1 frenched rack of lamb
- 1 tub of Pesto chunky dip (see notes)
Instructions
- Pre-heat oven to 200C.
- Cover all the meat with your pesto, in a thick layer.
- Place in a small baking dish with bones pointed upward.
- Then place in a 200 deg C oven for 20 mins and turn off and leave sit for another 20 mins.
- If you are doing more than one rack, lean the bones together so meat is not touching and add 10 mins to cooking and resting.
Quick Notes
I use the chunky dip as it is oilier than jar pesto but a jar of pesto works fine. If you can’t get either blitz basil, olive oil, Parmesan and garlic with either pine nuts or cashews.
Variations
I have also done this with a herb butter and it was lovely.
To a 250gm block of butter add 1-2 bunches of soft herbs (oregano, basil, parsley) chopped and stems removed and 1/3 cup grated parmesan and mix well.
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