Rack of Lamb with Arugula Pesto and Orange Balsamic Drizzle

For the Lamb:

•1 8-ribbed frenched rack of lamb

•2 cloves garlic, crushed

•few sprigs rosemary

•2 tbs whole grain mustard

•1/4 cup olive oil

•salt and pepper

For the Pesto:

•1.5 cups arugula

•1/2 cup basil

•2 cloves garlic

•2 tbs parmesan

•1/4 cup walnuts

•squeeze of 1/2 lemon + zest

•1/4 cup (or more) olive oil

•black pepper and salt to taste

For the drizzle:

•juice of one orange

•tsp balsamic vinegar

•sprig rosemary

1. In a Ziploc bag, place lamb, 1/4 cup olive oil, salt, pepper, garlic, and rosemary. Seal and allow lamb to marinate, refrigerated, for a few hours or overnight.

2. Preheat oven to 375. Heat an oven proof pan (I use a cast iron skillet) to high heat. Remove lamb from Ziploc and score fat with a knife. Spread mustard over lamb and sear both sides in hot pan. Transfer pan with lamb (fat side up) into oven. (You can cover bones in tin foil to prevent burning for better presentation). Roast for 20-25 minutes for medium rare, or until lamb reaches 135.

3. While lamb is roasting, combine all ingredients for pesto into a food processor. Pulse until smooth, adding more oil if needed. Transfer to serving dish.

4. In small saucepan, juice one orange and add balsamic and rosemary sprig. Boil liquid to reduce to sauce, watching carefully not to burn. Remove rosemary.

5. After letting meat rest for 10 minutes, slice into chops. Serve with pesto and a drizzle of sauce.