Rack of Lamb with Arugula Pesto
This combination was a huge hit while I was chef at Michaels in Santa Monica, says Sang Yoon of his grilled lamb paired with a simple, pleasantly tangy arugula-and-Parmesan pesto. The mustard seeds in the lamb's spice coating add alluring crunch. Active: 20 min Total Time: 45 min
This combination was a huge hit while I was chef at Michaels in Santa Monica, says Sang Yoon of his grilled lamb paired with a simple, pleasantly tangy arugula-and-Parmesan pesto. The mustard seeds in the lamb's spice coating add alluring crunch. Active: 20 min Total Time: 45 min
- Carbohydrate 3.54746624932683 g
- Cholesterol 8.8 mg
- Fat 111.491384999661 g
- Fiber 0.729500003144561 g
- Protein 5.023787499729 g
- Saturated Fat 17.2963874999766 g
- Serving Size 1 1 Serving (158g)
- Sodium 161.373374997444 mg
- Sugar 2.81796624618227 g
- Trans Fat 5.20878499994802 g
- Calories 1017 calories
Step-by-step
- Light a grill. In a small skillet, toast the mustard and cumin seeds over moderately high heat until fragrant, about 1 minute. Let cool, then transfer the seeds to a mortar or spice grinder and grind to a powder. Rub the spices all over the lamb and season with salt and pepper.
- Grill the lamb over moderately high heat, turning and rotating the racks occasionally, until lightly charred outside and medium-rare within, about 30 minutes total. Transfer the lamb to a carving board and let rest for 10 minutes.
- Meanwhile, in a food processor, puree the arugula with the garlic, lemon juice and olive oil. Add the cheese and season the pesto with salt and pepper.
- Carve the lamb racks into individual chops and transfer to plates. Serve the arugula pesto alongside.
Charred exterior fat meets the sharp, pepper-forward bite of wild greens in this pairing created by chef Sang Yoon. Grilling racks of lamb requires direct heat management to render subcutaneous fat without overcooking the interior muscle.
- Toast mustard and cumin seeds only until aromatic, roughly 60 seconds, to prevent bitter compounds from developing in the spice rub.
- Grind the toasted seeds completely into a fine powder so they adhere evenly to the meat alongside salt and pepper.
- Rest the cooked meat for ten full minutes on a cutting board to allow internal juices to redistribute before carving between the bones.
- Pulse the arugula, garlic, lemon juice, and olive oil in a food processor before adding the grated cheese to maintain control over the emulsion.
Overcooking the interior past medium-rare results in dry protein, while rushing the resting phase causes moisture loss upon slicing. The sharp acidity of fresh lemon juice cuts through the rich fat of the lamb and the dense olive oil base of the accompanying green sauce.
