- 2 teaspoons mustard seeds
- 1 1/2 teaspoons cumin seeds
- Two 1 1/2-pound racks of lamb, chine bone removed and bones frenched
- Salt and freshly ground pepper
- 5 cups arugula leaves (3 ounces)
- 2 garlic cloves, quartered
- 2 tablespoons fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmesan cheese
How to make this recipe
- Light a grill. In a small skillet, toast the mustard and cumin seeds over moderately high heat until fragrant, about 1 minute. Let cool, then transfer the seeds to a mortar or spice grinder and grind to a powder. Rub the spices all over the lamb and season with salt and pepper.
- Grill the lamb over moderately high heat, turning and rotating the racks occasionally, until lightly charred outside and medium-rare within, about 30 minutes total. Transfer the lamb to a carving board and let rest for 10 minutes.
- Meanwhile, in a food processor, puree the arugula with the garlic, lemon juice and olive oil. Add the cheese and season the pesto with salt and pepper.
- Carve the lamb racks into individual chops and transfer to plates. Serve the arugula pesto alongside.
The pesto can be refrigerated for 2 days. Serve at room temperature.
The Russian River Brewing Company's Salvation, a rich and powerful Belgian-style ale, has the substance to stand up to the flavorful meat. An alternative choice, Yoon says, is Maredsous 8, a Belgian double ale similar to Salvation in many ways.