Rack of Lamb with Caper, Olive, Mint and Pecorino Pesto

INGREDIENTS

  • 1/2 cup Caper
  • 1/3 cup Kalamata olives
  • 1 1/2 cup Mint
  • 1/2 cup Flat leaf parsley
  • 1 Lemon
  • 1 tbspn Lemon juice
  • 1/2 cup Pecorino
  • to season Freshly ground black pepper
  • 950g Rack of Lamb
Print Recipe

Preheat a fan forced oven to 200C.

Place capers, olives, mint, lemon zest, lemon juice, Pecorino, half of the olive oil, Verjuice and pepper in a blender. Pulse into a fine paste.

Score the fat and rub the lamb with half of the pesto mixture.

Place a large non stick frying pan over a medium high heat. Add the remaining olive oil and once hot seal the lamb on all sides.

Place Lamb onto a lined baking tray and place into the preheated oven and cook for thirty minutes or until cooked to your liking.

Remove and rest lamb for ten to fifteen minutes in a warm place before serving.

Carve the lamb into four even portions and serve with the remaining caper and olive pesto.