ROSEMARY PESTO RACK OF LAMB

Ingredients

• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh rosemary
• 1/4 cup freshly grated Parmesan cheese
• 2 cloves garlic, crushed
• 1/2 tsp freshly ground pepper
• 1/3 cup olive oil
• 3 racks of lamb (8 ribs each)

Directions

1. To prepare rosemary pesto, combine parsley, rosemary, Parmesan cheese, garlic and pepper in a food processor.
2. Process, using an on/off motion, until finely chopped.
3. With machine running, add oil in a thin stream and process until smooth.
4. Spread pesto evenly over both sides of each rack of lamb.
5. Cover and refrigerate for 2 hours.
6. Remove from refrigerator; cover bones with heavy duty foil to prevent them from charring.
7. Grill lamb over medium heat on natural gas barbecue to desired doneness.