Rack of Lamb with Quinoa-Hazelnut Crust and Mint Pesto

Multi-colored quinoa and hazelnuts are used to create a stunning crust for lamb. The earthy, nutty flavor is complemented by a cooling mint pesto and yogurt sauce.

Makes 6 servings.

Prep Time: 20 minutes
Cook Time: 40 minutes

Nutritional Information

For 1 serving
Calories: 418
Sodium: 437mg
Fat: 30g
Carbohydrates: 9g
Cholesterol: 88mg
Fiber: 2g
Protein: 28g

Rack of Lamb with Quinoa-Hazelnut Crust and Mint Pesto

Ingredients

2 tablespoons red quinoa

2 tablespoons white (pearl) 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 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt

1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind

2 teaspoons lemon juice

2 tablespoons McCormick® Gourmet Collection Mint Flakes

1/4 teaspoon McCormick® Gourmet Collection Garlic Salt

1 cup plain Greek-style yogurt

Directions

1. Rinse quinoas; drain well. Bring quinoas and water to boil in small saucepan on medium-high heat. 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 of the hazelnuts. Set aside.

2. Preheat oven to 450°F. Brush racks of lamb lightly with 1 teaspoon of the oil. Sprinkle with 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 of the remaining oil.

3. Roast 20 to 25 minutes or until desired doneness.

4. Meanwhile, mix remaining 2 tablespoons oil, remaining 1 tablespoon hazelnuts, lemon juice, mint flakes and garlic salt in small bowl until well blended. Stir 1 teaspoon of the pesto into yogurt. To serve, carve lamb into chops. Drizzle with remaining pesto. Serve with Yogurt Sauce.

Print this Recipe

Email to a Friend

Share Recipes