Pesto-Smothered Lamb Fettuccine

Pesto-Smothered Lamb Fettuccine

   4 SERVINGS    30 MINUTE PREP TIME     15 MINUTE COOK TIME

Ingredients

1 Shepherd’s Pride or Cedar Springs lamb rack, frenched
1 container (7 ounces) pesto sauce (fresh or thawed frozen), divided
1 package (9 ounces) fresh fettuccine
1/3 cup olive oil
1/3 cup half-and-half
1/3 cup chopped fresh mint leaves 1 to 2 lemons
1/3 cup pine nuts, toasted
1/4 cup Parmesan cheese, grated (optional)

Directions

  1. Slice rack into 8 chops. Rub chops with 2 tablespoons of the pesto sauce.
    Grill chops over medium coals for 3 minutes per side or until internal temperature reaches 145°F (medium rare).
  2. Cook fettuccine as package directs; drain.
  3. Toss hot fettuccine with remaining pesto sauce, oil, half and half and mint.
  4. Halve lemons; squeeze juice over pasta, to taste.
  5. Serve 2 chops per serving with hot fettuccine.
  6. Sprinkle with pine nuts and Parmesan cheese, if desired.

Recipe and Image provided by the American Lamb Board.

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