Name: Rosemary-Pesto Lamb Rack
Yield: Makes 2 servings; can be doubled
Ingredients: 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

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Rosemary-Pesto Lamb RackAngie Norwood Browne

Oven-roasted red potato chunks sprinkled with chives; steamed and buttered baby carrots; and a limestone lettuce salad would be good accompaniments to this elegant main course. Finish with a strawberry-rhubarb pie from the bakery.

Recipe notes

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