Rack Of Lamb With Quinoa-Hazelnut Crust And Mint Pesto

• 2 tablespoons red quinoa
• 2 tablespoons quinoa white, pearl
• 1/2 cup water
• 1/4 cup toasted hazelnuts finely chopped, divided
• 2 racks of lamb about 1 pound each
• 3 tablespoons olive oil divided
• 1 1/8 teaspoons sea salt McCormick GourmetTM Sicilian, divided
• 1/4 teaspoon black pepper McCormick GourmetTM Organic, Coarse Ground
• 2 teaspoons lemon juice
• 2 tablespoons mint McCormick GourmetTM Organic
• 1/8 teaspoon garlic powder McCormick GourmetTM Organic
• 1 cup plain greek style yogurt

1. Rinse quinoas; drain well. Bring quinoas and water to boil in small saucepan on medium-high heat. Reduce heat to low; cover and simmer 13 minutes or until liquid is absorbed, stirring occasionally. Spread cooked quinoa on baking sheet to cool. Stir in 1/4 cup of the hazelnuts. Set aside.
2. Preheat oven to 450u0b0F. Brush racks of lamb lightly with 1 teaspoon of the oil. Sprinkle with 1 teaspoon of the sea salt and pepper. Coat lamb with quinoa mixture, pressing firmly to adhere. Place lamb on roasting rack in foil-lined shallow roasting pan. Drizzle with 2 teaspoons of the remaining oil.
3. Roast 20 to 25 minutes or until desired doneness.
4. Meanwhile, for the Mint Pesto, mix remaining 2 tablespoons oil, remaining 1 tablespoon hazelnuts, lemon juice, mint, garlic powder and remaining 1/8 teaspoon sea salt in small bowl until well blended. Stir 1 teaspoon of the pesto into yogurt. To serve, carve lamb into chops. Drizzle with remaining pesto. Serve with yogurt sauce.

red quinoa, quinoa white, water, lamb, olive oil, salt, black pepper, lemon juice, mint, garlic, greek style yogurt

Taken from www.yummly.com/recipe/Rack-of-Lamb-with-Quinoa-Hazelnut-Crust-and-Mint-Pesto-2626741 (may not work)