Rack of Lamb with Quinoa-Hazelnut Crust and Mint Pesto Recipe

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Rack of Lamb with Quinoa-Hazelnut Crust and Mint Pesto Recipe

Prep time: 20 minutes

Cook time: 40 minutes

Servings: 6

2

tablespoons red quinoa

2

tablespoons white quinoa

1/2

cup water

1/4

cup, plus 1 tablespoon, finely chopped toasted hazelnuts, divided

2

racks of 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

1

cup plain Greek yogurt

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.

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