Pair with 2019 Cliff Lede “Roundabout Midnight” Cabernet Sauvignon, Rock Block Series

Yield: 4 servings

INGREDIENTS:

• 2 racks of lamb, cleaned
• salt & pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons Dijon mustard
• 2 tablespoons herbs de Provence
• 2 cloves garlic, roughly chopped
• 2 cups fresh basil leaves
• 1 cup mint leaves
• ½ cup grated parmesan cheese
• ½ cup toasted walnuts
• 1 Meyer lemon, zested & juiced
• ½ cup good olive oil

DIRECTIONS:

1. Preheat the oven to 425°F
2. Season the lamb with salt and pepper.
3. Heat the olive oil and butter in a large pan over medium high heat. Sear the racks of lamb until golden brown, about 4 minutes then flip and sear the other side for 1-2 minutes.
4. Brush the Dijon mustard on the lamb and sprinkle herbs de Provence on top. Transfer the lamb into the oven and roast for about 12-14 minutes for medium rare. Let the lamb rest for 5 minutes.
5. While the lamb is resting, make the mint & walnut pesto: combine the garlic, basil, mint, parmesan, walnuts, and lemon into a food processor and mix until combined, then stream in the olive oil and pulse until mixture is fully combined. Season with salt & pepper.
6. Slice rack of lamb and serve with pesto sauce.