Serves: 6
Total Calories: 210

1 1/2 cups packed fresh parsley (leaves and stems)
6 tablespoons chopped fresh rosemary
6 tablespoons grated Parmesan cheese
3 garlic cloves
9 tablespoons olive oil
1 Salt and pepper to taste
1 (4 1/2- to 5-pound) rack of lamb, at room temperature

Combine parsley, rosemary, cheese, and garlic in a food processor and process until it reaches coarse paste consistency. Add olive oil in a fine stream, processing constantly. Season the pesto with salt and pepper.

Place lamb on a rimmed baking sheet. Sprinkle with salt and pepper. Spread the pesto evenly over the rounded side of the lamb, using all of the pesto. Roast on center oven rack at 450° for 10 minutes. Reduce oven temperature to 400°. Roast 15 minutes longer for medium-rare, or to the desired degree of doneness. Cut the lamb between the bones into chops. Divide chops among 6 dinner plates. Garnish with fresh rosemary sprigs.

Nutritional Facts:

Serves: 6
Total Calories: 210
Calories from Fat: 203

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