Fennel Pollen–Roasted Rack Of Lamb With Radish Leaf Pesto Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C). Season the rack of lamb with salt and pepper.
• STEP 2.In a small bowl, mix together fennel pollen, garlic, salt, and pepper. Rub the mixture all over the lamb.
• STEP 3.Heat a large oven-safe skillet over medium-high heat. Add the lamb, fat side down, and sear for 3-4 minutes, or until browned.
• STEP 4.Flip the lamb and transfer the skillet to the preheated oven. Roast for 15-20 minutes, or until the lamb reaches your desired level of doneness.
• STEP 5.Remove the lamb from the oven and let it rest for 5-10 minutes before slicing.
• STEP 6.Meanwhile, make the radish leaf pesto. In a food processor, combine radish leaves, garlic, pine nuts, Parmesan cheese, and olive oil. Process until smooth.
• STEP 7.Slice the rack of lamb into individual chops and serve with a dollop of radish leaf pesto.
• STEP 8.Garnish with fresh herbs, if desired, and serve immediately.

Cooking Tips

• Fennel pollen can be found in specialty spice stores or online. If you can't find it, you can substitute with fennel seeds.
• Let the lamb rest before slicing to allow the juices to redistribute and keep it moist.
• You can also grill the rack of lamb instead of roasting it for a smoky flavor.

Storage and Serving

• Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat it in the oven or microwave until heated through.
• Serve the lamb with a side of roasted vegetables or a salad for a complete meal.