Rack Of LambRack of lamb atop a potato napoleon. The rack is the unsplit rib of the lamb. Learn about the different cuts of lamb in our Lamb Glossary. Photo © Jill Chen | IST.



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January 2009

Product Reviews / Main Nibbles / Meat & Poultry

Recipe: Rack of Lamb With Quinoa-Hazelnut Crust & Mint Pesto


Multi-colored quinoa and hazelnuts are used to create a flavorful and nutritious crust for lamb. The earthy, nutty flavor is complemented by a cooling mint pesto and yogurt sauce. 

Yields 6 servings.


  • 2 tablespoons red quinoa
  • 2 tablespoons white (pearl) quinoa
  • 1/2 cup water
  • 1/4 cup plus 1 tablespoon finely
    chopped toasted hazelnuts, divided
  • 2 racks of lamb (about 1 pound each)
  • 3 tablespoons olive oil, divided
  • 1 teaspoon sea salt
  • 1/4 teaspoon coarsely ground black
  • 2 teaspoons lemon juice
  • 2 tablespoons mint flakes
  • 1/4 teaspoon garlic salt
  • 1 cup plain Greek-style yogurt

Mint and QuinoaNutritious, whole-grain quinoa is taken to new heights when paired with the cool taste of mint.


  1. Preheat oven to 450°F.
  2. Rinse quinoa; drain well. Bring quinoa 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.
  3. Spread cooked quinoa on baking sheet to cool. Stir in 1/4 cup of the hazelnuts. Set aside.
  4. Brush racks of lamb lightly with 1 teaspoon of the oil. Sprinkle with 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.
  5. Roast lamb in oven 20 to 25 minutes or until desired doneness.
  6. Meanwhile, create Yogurt Sauce. Mix remaining 2 tablespoons oil, remaining 1 tablespoon hazelnuts, lemon juice, mint flakes and garlic salt in small bowl until well blended. Stir 1 teaspoon of the pesto into yogurt.
  7. To serve, carve lamb into chops. Drizzle with remaining pesto. Serve with Yogurt Sauce.


Recipe © 2008 McCormick. All rights reserved. Other material