Jalapeño Pesto Crusted Rack of Lamb With Fennel Pomegranate Salad

This magazine-worthy meal is sure to impress the whole fam. It’s time to get into the hosting spirit, so bust out the cozy knits, bump your your fave holiday playlist and get the oven ready for this delicious dish.

Prep Time: 10 minutes Total Time: 1 hour
Serves
4-6
  • 1 cup torn day-old foccacia
  • 2 frenched lamb racks (each about 1 - 1 ½ lbs)
  • 1 tsp kosher salt, divided
  • ½ tsp freshly cracked black pepper, divided
  • 3 tbsp olive oil, divided
  • ¼ cup SAUZ Spicy Jalapeño Pesto
  • 1 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 3 cups mixed field greens or chopped kale
  • 1 cup thinly sliced fresh fennel
  • ½ cup pomegranate seeds
  • ½ cup crumbled goat cheese
  • ½ tsp flaky salt

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Prep Time: 10 minutes Total Time: 1 hour
Instructions:
  1. Preheat oven to 350°F. Add focaccia to food processor and pulse to make chunky bread crumbs. Transfer to baking sheet and bake for 6 to 8 minutes, or until golden and crispy. Transfer to bowl and allow to cool.
  2. Meanwhile, season each lamb rack all over with ½ tsp salt and ¼ tsp black pepper. Heat 1 tbsp oil in a large skillet oven set over medium-high heat. Sear racks of lamb for 3 to 5 minutes per side, or until evenly browned. Remove from skillet and transfer to roasting dish. Spread 2 tbsp Jalapeño Pesto evenly over each lamb rack. Sprinkle focaccia breadcrumbs evenly over top and gently press to adhere.
  3. Transfer to oven and roast lamb for 25 to 30 minutes, or until internal temperature reaches 130℉ for medium rare. Remove from oven and let rest for 10 minutes before slicing.
  4. Meanwhile, whisk remaining olive oil with red wine vinegar, Dijon mustard and the remaining salt and pepper. Toss with mixed greens (or chopped kale), fennel, pomegranate seeds and crumbled goat cheese until well coated.
  5. Slice each rack of lamb between the rib bones into individual chops and sprinkle with flaky salt. Serve with salad.
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