Herb-Crusted Rack of Lamb with Gremolata Pesto
Lamb is Kelly Liken’s favorite food in the world, and she thinks Colorado lamb is the best. To show it off, she makes a pesto-like sauce by combining gremolata—a mixture of parsley, lemon zest and garlic—with pine nuts and olive oil. Liken often cooks lamb from start to finish over a wood fire, but this home-cook-friendly version calls for starting the racks on the grill and then transferring them to the oven to finish cooking. Slideshow: Delicious Grilled Lamb Recipes
The sauce and gremolata pesto can be refrigerated overnight.
Ask your butcher to french the racks of lamb (meaning scrape the fat and gristle from the bones); also be sure to ask the butcher to reserve all trimmings.
Dense, concentrated Sonoma Cabernet Sauvignons are fantastic with gamey meats like this rack of lamb.