Rosemary-Pesto Lamb Rack

• 1/2 cup (packed) parsley leaves and stems
• 2 tablespoons chopped fresh rosemary plus rosemary sprigs
• 2 tablespoons grated Parmesan cheese
• 1 garlic clove
• 3 tablespoons olive oil
• 1 1 1/2-pound rack of lamb

1. Position rack in center of oven and preheat to 450F.
2. Place parsley, chopped rosemary, grated Parmesan cheese and garlic in processor.
3. Process to coarse paste.
4. With machine running, gradually add olive oil.
5. Season pesto to taste with salt and pepper.
6. Place lamb on small rimmed baking sheet.
7. Sprinkle with salt and pepper.
8. Spread all pesto over rounded side of lamb.
9. Roast 10 minutes.
10. Reduce oven temperature to 400F and roast to desired doneness, about 15 minutes longer for medium-rare.
11. Cut lamb between bones into chops.
12. Divide chops between 2 plates; garnish with rosemary sprigs.

parsley, rosemary plus rosemary sprigs, parmesan cheese, garlic, olive oil, rack of lamb

Taken from www.epicurious.com/recipes/food/views/rosemary-pesto-lamb-rack-105169 (may not work)