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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat Oven to 450 degrees F. | 2. Place the garlic, walnuts and cilantro in food processor and process to a coarse paste. | 3. Add lemon juice, olive oil and parmesan. | 4. Process until smooth. | 5. Season with cayenne salt and ground pepper. | 6. Coat the lamb racks generously on both sides with the cilantro pesto (if there is extra pesto, save it to serve with the cooked lamb). | 7. Place the lamb racks meat side down, in a shallow roasting pan. | 8. Roast 15-20 minutes, uncovered, for medium-rare meat. | 9. Let the lamb rest for5-10 minutes before carving. | 10. Using a sharp carving knife, cut the racks between the bones, into chops. | 11. Serve 3-4 chops per person. | 12. SALSA VERDE. | 13. Place parsley, scallions and mint in food processor fitted with the steel blade Process to make a smooth green paste. | 14. Add the anchovies, garlic and lemon juice and process again until smooth. | 15. With the machine running, pour the oil in a steady stream through the feed tube. | 16. This makes a glistening green sauce. | 17. Transfer the sauce to a bowl and stir in the eggs and capers. | 18. Season to taste with salt and pepper. | 19. Store in refrigerator, but let warm to room temperature before serving. | 20. Recipe is sufficient for 10-20 guests (at a barbeque for instance), but you can halve it easily for smaller dinner party. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rack lamb	2			-	-	-	-
garlic	4	cloves	peeled	17.88	3.9672	0.7632	0.06
walnut	1/2	cup	toasted	963.56	0.0	0.0	109.0
cilantro leaf	1 1/2	cups		5.52	0.8808	0.5112	0.1248
lemon juice	1/4	cup	squeezed	13.42	4.209	0.2135	0.1464
extra virgin olive oil	1/4	cup		-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
salt black pepper			ground	-	-	-	-
parsley	2	bunches	chopped	-	-	-	-
scallion	4			128.0	29.36	7.32	0.76
mint leaf	1	cup		-	-	-	-
anchovy fillet	4		minced	-	-	-	-
garlic	3	cloves	minced	17.88	3.9672	0.7632	0.06
lemon juice	6	tablespoons		13.42	4.209	0.2135	0.1464
olive oil	1	cup		1909.44	0.0	0.0	216.0
hard egg	2		peeled minced boiled	-	-	-	-
caper	2	tablespoons	drained	3.9560000000000004	0.8411	0.4059	0.1479
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.