Roast Lamb Loin with Pesto

  • Yield 8 servings

A simple rack of lamb is topped with a savory pesto of basil and pine nuts—from Stephane Reynaud's Rotis cookbook.

Frederic Lucano


2 -- racks of lamb with 6 ribs each*
1 -- bunch basil, leaves only, plus extra
3 1/2 ounces Parmigiano Reggiano cheese, diced, plus extra shavings to serve
1 3/4 ounces pine nuts, toasted
1 -- garlic clove
3 1/2 fluid ounces plus 2 tablespoons olive oil
1 1/4 pounds cherry tomatoes


  1. Preheat oven to 400F.
  2. Put basil, diced parmesan, pine nuts, garlic and olive oil in a food processor. Blend until ingredients form a smooth pesto paste. Season with salt and pepper.
  3. Put lamb fillets in a flameproof roasting pan and brush with 2 tablespoons olive oil. Use the pointed end of a knife and make an incision along the length of each fillet; spread generously with the pesto. Arrange the cherry tomatoes around fillets, then roast 8 minutes.
  4. Allow  fillets to rest in their juices, covered with foil, 5 minutes, then scatter with basil and shavings of parmesan. Season with salt and pepper.

*Ask your butcher to bone the racks of lamb so that you only have the fillet.

Reprinted with permission from Rôtis by Stéphane Reynaud, Melville House 2001.



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