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Rack of Lamb with Quinoa-Hazelnut Crust and Mint Pesto

Prep Time 20 minutes
Cook Time 40 minutes

Ingredients

  • 2 tablespoons red quinoa
  • 2 tablespoons white quinoa
  • 1/2 cup water
  • 1/4 cup finely chopped toasted hazelnuts divided
  • 2 racks lamb about 1 pound each
  • 3 tablespoons olive oil divided
  • 1 1/8 teaspoons McCormick Gourmet Sicilian Sea Salt divided
  • 1/4 teaspoon McCormick Gourmet Organic Black Pepper
  • 2 teaspoons lemon juice
  • 2 tablespoons McCormick Gourmet Organic Mint
  • 1/8 teaspoon McCormick Gourmet Organic Garlic Powder
  • cup plain Greek yogurt

Instructions

  • Rinse quinoa; drain well. In small saucepan over medium-high heat, bring quinoa and water to boil. Reduce heat to low; cover and simmer 13 minutes, or until liquid is absorbed, stirring occasionally. Spread cooked quinoa on baking sheet to cool. Stir in 1/4 cup hazelnuts. Set aside.
  • Heat oven to 450° F. Brush racks of lamb lightly with 1 teaspoon oil. Sprinkle with 1 teaspoon sea salt and pepper. Coat lamb with quinoa mixture, pressing firmly to adhere. Place lamb on roasting rack in foil-lined, shallow roasting pan. Drizzle with 2 teaspoons oil.
  • Roast 20-25 minutes, or until desired doneness.
  • To make Mint Pesto: In small bowl, mix remaining oil, remaining hazelnuts, lemon juice, mint, garlic powder and remaining sea salt until well blended. Stir 1 teaspoon pesto into yogurt.
  • To serve: Carve lamb into chops. Drizzle with remaining pesto. Serve with yogurt sauce.
Keyword: easter, holiday