GRILLED RACK OF LAMB WITH MACADAMIA-MINT PESTO
Steps:
- Trim the lamb racks of excess fat. With a small sharp paring knife, pierce the fat layer lamb to a depth of about 1/2" and insert slivers of garlic spaced every 2 inches. For the marinade, combine the Dijon mustard, soy sauce, brown sugar, wine, rosemary, shallot, and black pepper in a bowl. Whisk in the olive oil well. Place the lamb in a non-reactive pan (glass, stainless steel, or ceramic) and pour the marinade over it. Cover and refrigerate for at least one day or up to 48 hours, turning the meat occasionally in the marinade to coat both sides. Remove the lamb from the refrigerator 2 hours prior to grilling. Leave racks intact and grill the lamb, fat side down, over medium-low charcoal until medium of medium-rare, basting with the marinade every 5 to 10 minutes. For the pesto, combine the mint, macadamia nuts, garlic, soy sauce, rice wine vinegar, sugar, and sesame oil. Season to taste with salt and freshly ground pepper. Slice the rack of lamb into individual chops and serve with the macadamia-mint pesto.
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47 Hussain
[email protected]The pesto was a bit too oily for my taste. I would recommend using less olive oil.
uzair mughal
[email protected]I found the recipe to be a bit bland. I would recommend adding more herbs and spices to the lamb.
Naveed Samejo
[email protected]The lamb was a bit overcooked for my taste, but the pesto was delicious. I would recommend cooking the lamb for a shorter amount of time.
Mj Mafug
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved the lamb and the pesto. I would definitely make this recipe again.
Brooke Locke
[email protected]This recipe was easy to follow and the results were delicious! The lamb was cooked perfectly and the pesto was amazing. I would definitely recommend this recipe to anyone looking for a delicious and elegant meal.
Chinedu Glory
[email protected]I'm glad I tried this recipe! The lamb was tender and juicy, and the pesto was flavorful and aromatic. I would definitely make this recipe again.
Shamira Nuuhu
[email protected]I'm not sure what went wrong with my recipe. I followed the instructions exactly, but the lamb was tough and the pesto was oily. I'm disappointed with the results.
Mary Edward
[email protected]This recipe was a disaster! The lamb was tough and dry, and the pesto was bland. I would not recommend this recipe to anyone.
shree subedi
[email protected]Overall, I thought this recipe was just okay. I wouldn't make it again.
Xolani Madolo
[email protected]The pesto was a bit too oily for my taste. I would recommend using less olive oil.
Ahzar Baloch
[email protected]I found the recipe to be a bit bland. I would recommend adding more herbs and spices to the lamb.
Moe Alasiry
[email protected]The lamb was a bit overcooked for my taste, but the pesto was delicious. I would recommend cooking the lamb for a shorter amount of time.
Subhadra Mishra
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved the lamb and the pesto. I would definitely make this recipe again.
Clare
[email protected]This recipe was easy to follow and the results were delicious! The lamb was tender and juicy, and the pesto was flavorful and aromatic. I would definitely recommend this recipe to anyone looking for a delicious and elegant meal.
Probitro Mahato
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of lamb, but I'm so glad I did! The lamb was cooked perfectly and the pesto was amazing. I will definitely be making this again.
Amar Seyfu
[email protected]I've made this recipe several times and it's always a hit. The lamb is always tender and flavorful, and the pesto is the perfect complement. I love that it's a relatively simple recipe to make, but it looks and tastes like it came from a fancy restau
Raja Husnain
[email protected]This grilled rack of lamb with macadamia mint pesto was an absolute delight! The lamb was cooked to perfection, tender and juicy, and the pesto added a wonderful burst of flavor. I would definitely recommend this recipe to anyone looking for a specia