You are here: Home » Recipes » Roast Lamb Loin with Pesto Roast Lamb Loin with Pesto Recipe by Our Cookbook Collection 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 PrintEmail Ingredients 2 -- racks of lamb with 6 ribs each*1 -- bunch basil, leaves only, plus extra3 1/2 ounces Parmigiano Reggiano cheese, diced, plus extra shavings to serve1 3/4 ounces pine nuts, toasted1 -- garlic clove3 1/2 fluid ounces plus 2 tablespoons olive oil1 1/4 pounds cherry tomatoes Instructions Preheat oven to 400F. 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. 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. 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.