Sun Dried Tomato Crusted Rack of Lamb

This Sun Dried Tomato Crusted Rack of American Lamb served with a sun dried tomato pesto is juicy, tender and delicious. Cooked in the oven to a perfect medium-rare and packed with so much umami flavor from the sun dried tomatoes.

📝 Ingredients

• 1/2 8.5-ounce jar sun-dried tomatoes (packed in oil)
• 1/4 cup breadcrumbs
• 1/4 cup parmesan (grated )
• 1 Tablespoon fresh rosemary (or 2 teaspoons dried)
• 1 clove garlic (grated or fine minced)
• 1 Tablespoon olive oil
• 1 2-pound rack of lamb (8 chops, trimmed, frenched)
• 1/2 8.5-ounce jar sun-dried tomatoes (packed in oil, or 1/2 cup dry packed sun dried tomatoes*)
• 1 cloves garlic
• 1/2 teaspoons kosher salt
• 1/4 cup basil leaves
• 2 Tablespoons pine nuts
• 1/4 cup olive oil (extra virgin, up to 1/3 cup)
• 1/4 cup parmesan cheese
• 2 teaspoons lemon juice

👨‍🍳 Instructions

1. 1Heat a large skillet over high heat. Drizzle lamb with 1 Tbsp. olive oil and season with salt and pepper. Sear until browned on all sides, about 3 minutes per side. Place on a rimmed baking sheet and let rest for 20-30 minutes, to cool slightly.
2. 2Preheat your oven to 450-degrees.
3. 3Meanwhile, in a food processor, combine sun dried tomatoes and the oil they’re packed in, bread crumbs, Parmesan, rosemary and garlic. Pulse until a paste form, then season with salt and pepper, to taste. Pat the sun dried tomato mixture over the lamb rack in an even layer.
4. 4Bake 20-30 minutes, to a temperature of 120-degrees for medium rare (the temperature will continue to rise to 125-degrees as the lamb sits). Let rest 10 minutes then slice between the bones into individual chops, allowing about two per person.
5. 5--- Sun Dried Tomato Pesto ---
6. 6Combine sun dried tomatoes and their oil, garlic, salt, basil and pine nuts in a food processor, and process until finely chopped.
7. 7With the machine running, drizzle in the oil and process until the mixture is smooth.
8. 8Add the parmesan and lemon juice and pulse a few times to combine.
9. 9--- Serve ---
10. 10Slice the lamb between the bones into individual chops, allowing about 2 per person. Serve with sun dried tomato pesto and any of the crust that's fallen of dolloped on top.