2 racks frozen New Zealand Frenched Racks of Lamb, thawed
3 tbsp (45 ml) vegetable oil
4 cloves garlic, minced
3/4 tsp (4 ml) each salt and freshly ground pepper
Ingredients for Mint Pesto
2 cups (500 ml) fresh mint leaves
1 cup (250 ml) fresh parsley leaves
1/2 cup (125 ml) sunflower seeds
1/4 cup (60 ml) grated Parmesan cheese
2 tbsp (30 ml) lemon juice
3 cloves garlic
1/4 tsp (1 ml) salt
2/3 cup (150 ml) extra virgin olive oil
Directions for the Mint Pesto
Place the mint, parsley, sunflower seeds, Parmesan, lemon juice, garlic and salt in a food processor.
Pulse until finely chopped.
With the motor running, slowly drizzle in the oil until well combined.
Set aside.
Directions for the Rack of Lamb
Preheat grill to medium-high heat; grease grate well.
Whisk oil with garlic, salt and pepper; rub all over the racks of lamb.
Place the racks on the grill, meaty side down. Grill for 5 minutes or until golden brown.
Turn off the burner directly under the lamb. Close the lid.
Cook, over indirect heat, for 20 minutes for medium-rare or until the internal temperature registers 140°F (60°C) when an instant read thermometer is inserted into the center of the rack.
Transfer to a carving board and tent with foil. Let stand for 10 minutes. Cut into individual chops. Serve with Mint Pesto.
For medium doneness remove the racks when the temperature registers 155°F (68°C)
For medium-well the temperature should read 160°F (71°C). The temperature will rise 5°F during resting.
Substitute pumpkin seeds for the sunflower seeds, if desired.
