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

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

Prep time: 20 minutes

Cook time: 40 minutes

Servings: 6


tablespoons red quinoa


tablespoons white quinoa


cup water


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


racks of lamb, about 1 pound each


tablespoons olive oil, divided

1 1/8

teaspoons McCormick Gourmet Sicilian Sea Salt, divided


teaspoon McCormick Gourmet Organic Black Pepper


teaspoons lemon juice


tablespoons McCormick Gourmet Organic Mint


teaspoon McCormick Gourmet Organic Garlic Powder


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.