Herb Crusted Rack of Lamb with Roast Veggie Pesto Pasta Salad
Rack of lamb and potato salad – what could be more New Zealand than that? Herb crusted rack of lamb with a side of pesto and roast balsamic tomato pasta salad is a great combination sure to impress your guests!
For the Lamb 4 racks of lamb – frenched, trimmed (we love Pure NZ Lamb) 1 cup bread crumbs (we love Diamond) Handful of flat leaf parsley – finely chopped (we love Superb Herb) Handful of mint – finely chopped (we love Superb Herb) Handful of rosemary – finely chopped (we love Superb Herb) Salt and pepper 3-4 tbsp olive oil (we love Olivado) 2 tbsp dijon mustard (we love Delmaine)
For the Pasta Salad 450g pack vegetable spirals (we love Diamond) 1 pot fresh basil pesto (we love Delmaine) 1 bag baby spinach 1 punnet vine cherry tomatos (we love Beekist) 2 tbsp balsamic glaze (we love Delmaine) 1 tbsp honey (we love Mother Earth) A handful of basil (we love Superb Herb)
We love serving this beautiful lamb salad with a bold Shiraz to cut through and enhance those herbs. (We love Giesen Shiraz)
Cook the pasta according to packet instructions – drain and rinse under cool water. Set aside.
Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with oil and toss until combined well.
Preheat oven to 200°C.
Season lamb with salt and pepper. Heat a drizzle of oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a roasting pan, arranging fatty sides up.
Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to stick.
Roast the lamb for roughly 20 minutes or until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 55°C (for medium-rare), and transfer to a cutting board. Rest for at least 10 minutes then cut into chops.
Place the tomatoes on a deep baking tray and drizzle with balsamic, olive oil and honey. Roast in the oven for 15 minutes or until the tomatoes are soft.
In a large bowl, mix the pasta, the tomatoes and the baby spinach. Stir through the pesto and toss well.