Lamb Salad Spread With Pesto Recipes

LAMB SALAD SPREAD WITH PESTO

Steps:

• Cut lamb into very small cubes and dice the celery to match. Add all ingredients to taste, mix well and refrigerate until needed. Use for sandwiches or as an hors d'oeuvre.

ROSEMARY-PESTO LAMB RACK

Steps:

• Position rack in center of oven and preheat to 450°F. Place parsley, chopped rosemary, grated Parmesan cheese and garlic in processor. Process to coarse paste. With machine running, gradually add olive oil. Season pesto to taste with salt and pepper.
• Place lamb on small rimmed baking sheet. Sprinkle with salt and pepper. Spread all pesto over rounded side of lamb. Roast 10 minutes. Reduce oven temperature to 400°F and roast to desired doneness, about 15 minutes longer for medium-rare.
• Cut lamb between bones into chops. Divide chops between 2 plates; garnish with rosemary sprigs.

SPICY LAMB MEATBALLS WITH RAISIN PESTO

Steps:

• Place a rack in upper third of oven; preheat to 425°F. Combine egg, panko, cumin, red pepper flakes, turmeric, finely chopped parsley, 2 Tbsp. oil, and 1 1/2 tsp. salt in a large bowl. Finely grate 1 garlic clove into bowl. Add lamb and mix with your hands until evenly distributed.
• Gently roll lamb mixture into 1 1/2"-diameter balls (about the size of a golf ball; you should have about 20). Place on a rimmed baking sheet, spacing evenly apart. Bake meatballs until browned and cooked through, 8-10 minutes.
• Meanwhile, purée mint, raisins, parsley leaves with tender stems, remaining garlic clove, remaining 1/2 cup oil, and a big pinch of salt in a blender until smooth. Taste pesto; season with more salt if needed.
• Spread yogurt over plates and divide pesto and meatballs on top.
• Do Ahead
• Pesto can be made 2 days ahead; cover and chill. Meatballs can be formed 2 months ahead; freeze on baking sheet until firm, about 2 hours, then transfer to a freezer bag and keep frozen.