Oven-roasted red potato chunks sprinkled with chives; steamed and buttered baby carrots; and a limestone lettuce salad would be good accompaniments to this elegant main course. Finish with a strawberry-rhubarb pie from the bakery.
Ingredients
1/2 cup (packed) parsley leaves and stems
2 tablespoons chopped fresh rosemary plus rosemary sprigs
2 tablespoons grated Parmesan cheese
1 garlic clove
3 tablespoons olive oil
1 1 1/2-pound rack of lamb
Directions
Position rack in center of oven and preheat to 450°F. Place parsley, chopped rosemary, grated Parmesan cheese and garlic in processor. Process to coarse paste. With machine running, gradually add olive oil. Season pesto to taste with salt and pepper.
Place lamb on small rimmed baking sheet. Sprinkle with salt and pepper. Spread all pesto over rounded side of lamb. Roast 10 minutes. Reduce oven temperature to 400°F and roast to desired doneness, about 15 minutes longer for medium-rare.
Cut lamb between bones into chops. Divide chops between 2 plates; garnish with rosemary sprigs.
