Servings:Makes 6 servings.
Preparation Time:20 minutes
Cook Time:20 minutes
Multi-colored quinoa and hazelnuts are used to create a stunning crust for lamb. The earthy, nutty flavor is complemented by a cooling mint pesto and yogurt sauce.

Rack of Lamb with Quinoa Hazelnut Crust and Mint Pesto
McCormick Gourmet

Rinse quinoas; drain well. Bring quinoas and water to boil in small saucepan on medium-high heat. Reduce heat to low; cover and simmer 13 minutes or until liquid is absorbed, stirring occasionally. Spread cooked quinoa on baking sheet to cool. Stir in 1/4 cup of the hazelnuts. Set aside.

Preheat oven to 450°F. Brush racks of lamb lightly with 1 teaspoon of the oil. Sprinkle with sea salt and pepper. Coat lamb with quinoa mixture, pressing firmly to adhere. Place lamb on roasting rack in foil-lined shallow roasting pan. Drizzle with 2 teaspoons of the remaining oil.

Roast 20 to 25 minutes or until desired doneness.

Meanwhile, mix remaining 2 tablespoons oil, remaining 1 tablespoon hazelnuts, lemon juice, mint flakes and garlic salt in small bowl until well blended. Stir 1 teaspoon of the pesto into yogurt. To serve, carve lamb into chops. Drizzle with remaining pesto. Serve with Yogurt Sauce.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.