Lamb Rack with Red Pepper and Walnut Pesto

Method

Directions

1. 1
   Preheat the oven to 400°F and line a baking sheet. Pat the lamb dry and season both racks all over with salt and pepper. Heat oil in a large skillet over medium-high heat and sear for 4 to 5 minutes per side, until browned.
2. 2
   Transfer lamb to the prepared pan. Roast for 15 to 20 minutes for medium-rare, or until an instant-read thermometer registers 140°F (60°C) at the center. Let rest 10 minutes before slicing.
3. 3
   For the pesto, add roasted red peppers, olive oil, walnuts, garlic, smoked paprika, oregano, salt, and pepper to a food processor. Pulse until smooth.
4. 4
   For the salad, cook green beans in salted boiling water for 3 to 5 minutes, until tender-crisp. Drain well. Whisk olive oil with vinegar, mustard, honey, salt, and pepper. Toss with the green beans, cool completely, then toss with crumbled goat cheese.
5. 5
   To roast peppers from raw, grill or broil seeded peppers until well charred. Cover with plastic wrap for 10 minutes, then peel and seed. Or use jarred roasted red peppers, drained, rinsed, and patted dry.