Honey Pumpkin Seed Crusted Rack of Lamb with Arugula Pesto

I am teaming up with Superior Farms to bring you this gorgeous Honey Pumpkin Seed Crusted Rack of Lamb with Arugula Pesto made with arack of lamb from Superior Farms Ellensburg Lamb. Superior Farms lamb from Ellensburg is seasonal to November and December, which makes it a delicious and special Holiday treat! (Think Copper River Salmon- but with Lamb- It’s just a short and delicious season!) (But Superior Farms Lamb is available all year round nation wide).

Most of you know my hubby is Greek. And for him, lamb is the favorite- no hesitation whatsoever. It also happens to be my moms favorite. So when I got the chance to cook with such gorgeous product at such a festive time of year- I jumped at it. I made this special dish for Pete and my mom and they absolutely loved and appreciated and devoured every bite!

The Honey Pumpkin Seed Crust is the most glorious little blanket for the tender flavorful lamb. I also added a simple arugula pomegranate seed salad and then a peppery bright arugula pesto that compliments the richness of the meat and the sweetness of the crust so well. Plus, did you happen to notice that this dish is a bit of a looker??

But the great part is, despite it’s flashy looks- this recipe is so easy that you could not only make it with almost no hassle for your Christmas Table, you could also make this on a weeknight for your lucky, lucky family.

*You can find Superior Farms Lamb at Town & Country, Haggens, Thriftway and Red Apple.

Honey Pumpkin Seed Crusted Rack of Lamb with Arugula Pesto

Author: Heather Christo

Prep time: 30 mins

Cook time: 25 mins

Total time: 55 mins

Serves: 6-8

Ingredients

Rack of Lamb:
2 racks of lamb, trimmed (I used Superior Farms Ellensburg Lamb)
kosher salt and black pepper
1 tablespoon olive oil
Honey Pumpkin Seed Crust:
2 cloves garlic
1 cup toasted pepitas
½ cup grainy mustard
2 tablespoons honey
¼ teaspoon kosher salt
Arugula Pepita Pesto:
1 garlic clove
2 cups fresh arugula leaves
¼ cup toasted pepitas
2 tablespoons red wine vinegar
2 tablespoons lemon, juiced
⅓ cup extra virgin olive oil
kosher salt to taste
Salad:
4 cups fresh baby arugula
2 tablespoons pomegranate vinegar
2 tablespoons olive oil
¼ cup pomegranate seeds
rose petals for garnish

Instructions

Preheat the oven to 400 degrees.
Season the trimmed racks of lamb generously with kosher salt and black pepper.
In the bowl of a food processor, make the crust. Put the garlic cloves and pepitas in the food processor and puree until you have a uniform crumb. Add the mustard, honey and kosher salt and barely pulse until everything is incorporated.
Heat a heavy skillet over high heat until the skillet is really hot. Add the olive oil and swish it around the surface of the skillet. Add the racks of lamb, and sear on all sides until you have a golden crust, about 4-5 minutes. Transfer the rack of lamb to a plate or cutting board.
Scoop half of the crust from the food processor and gently press it onto the meaty side of the rack of lamb. It should stick together well, but be gentle as you lift the rack and place it back in the skillet. Repeat with the second rack of lamb.
Place the skillet in the preheated oven and cook for 20 minutes.
While the Lamb is cooking, make the arugula pesto:
In the jar of a blender combine the garlic, arugula, pepitas, vinegar, lemon juice and olive oil. Puree on high until smooth and season to taste with kosher salt.
Remove the Lamb form the oven and let the racks rest for 10 minutes.
While the lamb is resting toss the salad with the olive oil and pomegranate vinegar. Slice the lamb chops and serve them on top of the salad with the arugula pesto and a sprinkling of the pomegranate seeds over the top. Rose petals make a fragrant, tasty and beautiful garnish.