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LAMB WITH CHEVRE PESTO AND BASIL, HOLLANDAISE Recipe

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This recipe for LAMB WITH CHEVRE PESTO AND BASIL, HOLLANDAISE, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, April 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound chèvre cheese, without ash coating
1/2 cup pine nuts or walnuts
1/2 cup minced fresh parsley
3 medium cloves garlic
1/2 cup walnut oil or olive oil
4 tablespoons fresh lemon juice
1 cup fresh bread crumbs
6 racks of lamb chops, 4 to a rack, backbones removed

Hollandaise Sauce

fresh basil, chopped

Directions:
Directions:
To make pesto, blend cheese, nuts, parsley and garlic in a food processor using on and off turns. With machine running, add oil and lemon juice through feed tube and mix until thick. Spread pesto over meat. Press bread crumbs into pesto to coat meat completely. Place lamb, meat side up, in a roasting pan. Bake at 400 degrees for 25 to 30 minutes or until thermometer inserted in thickest portion of meat (not touching bone) registers 130 degrees for rare. Let stand 10 minutes. Cut into each rack, separate loosely, keeping 4 chops together. Combine Hollandaise Sauce and basil. Serve with lamb.
Lamb can be prepared early in the day and chilled. Let stand at room temperature 2 hours before cooking.

Number Of Servings:
Number Of Servings:
6

 

 

 

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