Didier shares with us his recipe which reminds him of his father: rack of lamb in a pesto crust, on the BBQ!
Servings: 4
Cooking time: 1 hour
Preparation time: 30 minutes
Ingredients:
For the pesto crust:
3 tbsp pesto
6 heaped tbsp breadcrumbs
2 tsp melted butter
For the lamb:
Dijon Mustard
Steps:
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Mix all the crust ingredients together. The texture should resemble wet sand, if it is too liquid, add breadcrumbs.
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Sear the rack of lamb live on all sides
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Brush mustard onto the rack of lamb, as this will help the crust to stick.
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Place the pesto breadcrumbs on the rack of lamb and press firmly to hold it on the rack of lamb.
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Cook indirectly at 390 degrees F until an internal temperature of 130 degrees F
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Remove from the BBQ and let rest for 10 minutes under aluminum foil before serving.
