Mushroom Risotto
Roast Lamb Loin with Pesto
Ingredients
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2 racks of lamb with 6 ribs each*
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1 bunch basil, leaves only, plus extra
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3 1/2 ounces Parmigiano Reggiano cheese, diced, plus extra shavings to serve
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1 3/4 ounces pine nuts, toasted
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1 garlic clove
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3 1/2 fluid ounces plus 2 tablespoons olive oil
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1 1/4 pounds cherry tomatoes
Instructions
- Preheat oven to 400F.
- Put basil, diced parmesan, pine nuts, garlic and olive oil in a food processor. Blend until ingredients form a smooth pesto paste. Season with salt and pepper.
- Put lamb fillets in a flameproof roasting pan and brush with 2 tablespoons olive oil. Use the pointed end of a knife and make an incision along the length of each fillet; spread generously with the pesto. Arrange the cherry tomatoes around fillets, then roast 8 minutes.
- Allow fillets to rest in their juices, covered with foil, 5 minutes, then scatter with basil and shavings of parmesan. Season with salt and pepper.
*Ask your butcher to bone the racks of lamb so that you only have the fillet.
Reprinted with permission from Rôtis by Stéphane Reynaud, Melville House 2001.
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