I have another awesome event coming up that I’m really excited to share with you guys. I’m hosting a pop-up summer dinner series here in Portland with friends Christiann and Suzanne.The first dinner takes place on Saturday July 18th; we’ll be making an insane amount of delicious pacific northwest summer fare, and there’s going to be lots of delicious wine, refreshing co*cktails, and of course, lots and lots of cheese. I’m particularly excited for this because I really, really, love throwing dinner parties, especially in the summer when everyone can sit outside and enjoy the lush green garden. There’s just something about people sharing good food and drink right under the stars and laughing until the sun goes down that makes me more content than anything else in the world. I’d love to have you join us! You can purchase tickets and read more about it below, and if you have any questions don’t hesitate to contact me.
As for this delicious lamb, Christiann and I spent a Saturday in my kitchen cooking and shooting, and this was what we ended up creating. Rich, layered, and surprisingly refreshing, it’s unlike any lamb I’ve ever tasted. I made a cabernet, sherry vinegar, tarragon, and garlic marinade and let the lamb rest in it for several hours, shallowly poking the lamb all over with a little knife to help the flavors seep into the meat. After the marinade, we coated it in a delicious and savory spice rub and roasted it alongside whole heads of garlic, shallots, and summer tomatoes still on the vine.
To contrast with the richness of the lamb, we made an incredible pesto with a mix of things laying around my cupboards. Pistachios, fresh mint, fresh basil, and fennel fronds and stalks, this is an AMAZING pesto and tastes insanely refreshing in the summer. There’s something about the mint and basil and fennel that creates the most intoxicatingly herbal flavor, and when you puree sweet, fatty pistachios into it, it’s kindaaaaaaa the tastiest thing ever. It’s also a great way to use extra fennel stalks that you have leftover from making caramelized fennel bulbs, which I also highly recommend trying. So if you’re thinking of having a little gathering of your own this summer, you don’t have to look any further for recipe inspiration. Seriously, please make this. Your stomach and friends will thank you.
Also, any photos of myself in this post were taken by the kind Christiann. Thank you, friend!! And all serve ware here is from Felt+ Fat, whose ceramics always make me swoon.
CABERNET RACK OF LAMB WITH A MINT, PISTACHIO, & FENNEL PESTO
Author Eva Kosmas Flores
Ingredients
Cabernet + Tarragon Marinade
- 1 1/2lbsrack of lamb
- 1/3cupcabernet sauvignon
- 2tablespoonsolive oil
- 2tablespoonssherry vinegar
- 3tablespoonsminced fresh tarragon
- 1teaspoonkosher salt
- 3clovesgarlicchopped
Rosemary Spice Rub
- 1/2teaspoonkosher salt
- 1/2teaspoondried rosemary
- 1/4teaspoongarlic powder
- 1/4teaspoonblack pepper
- 1lbfresh tomatoes on the vine
- 2heads garlic
- 4shallots
Mint, Pistachio + Fennel Pesto
- 3cupscoarsely chopped fennel stems and fronds
- 1/2cupshelled raw pistachios
- 1/2cupchopped fresh mint
- 1/2cupchopped fresh basil
- 1/2teaspoonkosher salt
- 1/2teaspoonred pepper flakes
- 1/4cupplus 2 tablespoons olive oil
Instructions
For the marinade, prick the rack of lamb 6 times with a sharp knife, making 1/2-inch deep incisions. Mix together all the marinade ingredients in a large bowl and then empty into a large plastic bag. Add the rack of lamb and press out as much as as possible from the bag before sealing and refrigerating for at least 4 hours or overnight.
Preheat the oven to 475 degrees Fahrenheit. Mix together the salt, rosemary, garlic powder, and pepper in a small bowl, then coat the rack of lamb in the mixture. Place it on a baking sheet along with the tomatoes, garlic, and shallots. Roast in the oven until desired doneness is reached, about for 10 minutes for rare, 15 minutes for medium rare.
To prepare the pesto, blend the fennel, pistachios, mint, basil, salt, and red pepper flakes together in a blender or food processor until smooth. While the blender is on, slowly add the olive oil in a thin and steady stream through the hole in the cap. Allow the mixture to continue to blend for 10 more seconds or until thick and smooth. Serve alongside the roasted lamb and tomatoes.
You Might Also Like...
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Discussion
Tori says:
Extraordinary pictures and the rack of lamb looks to die for!
Reply
Eva Kosmas says:
Thank you so much! 🙂
Reply
FoziaK says:
Agreed: your photography is always stunning, and compositions beautiful! This is a beautiful recipe, will definitely try all the flavours together. Thanks for sharing.
Reply
Eva Kosmas says:
Awwww thank you!
Reply
Abby Ingwersen says:
These photos are STUNNING, Eva! Gosh, they're all insanely gorgeous. And this lamb looks delicious. <3
Reply
Eva Kosmas says:
Thank you my dear Abby!!
Reply
Mindy says:
Yeah, that pesto sounds delicious. Now, to get my hands on some fennel…..
Reply
Mindy says:
I forgot to ask, are you doing the dinner at your house?
Reply
Eva Kosmas says:
Thanks Mindy!! And nope, we are doing it at Suzanne's house in SE near Hawthorne, but I'm hoping to do one at my place once I finish up the ground floor renovations (still need to tone the fireplace haha)
Reply
lucy says:
semplicemente woh!
Reply
Eva Kosmas says:
Haha, thank you!
Reply
Meghan Faulkner says:
Eva, these photos are impossibly beautiful. All your work, it seems, is like some otherworldly magic, yet it's all so very real. Some of the moments you capture; I feel as if I could reach into them & just rest there forever. Wonderful, really. xo
Reply
Eva Kosmas says:
Meghan you are such a dear, thank you so much for your sweet words! They always brighten my day 🙂
Reply
Miranda says:
Aiiiieeeee these look so so good!!! I love lamb, and I love roast tomatoes, so this would be a go to anytime, except for the tarragon, actually, as I cannot stand it. I'd sub it for rosemary, anyway, yuuuuum!!! LOve the photos, as always they take my imagination away to otherworlds.
http://bloglairdutemps.blogspot.pt/
Reply
Eva Kosmas says:
Haha, thank you so very much, Miranda!! You are very kind 🙂 And it would totally taste great with fresh rosemary or oregano subbed in for the tarragon. You will love it!
Reply
nhl stadium hotel says:
Absolutely amazing photos! The lamb looks very delicious. I want to try it. Thanks!
Reply
Eva Kosmas says:
Thank you!
Reply
Abbie Gibbs says:
The photos are great! But the recipe is amazing. This was one of the most delicious lamb that I`ve ever tasted!
Reply
Eva Kosmas says:
Awesome, I am so happy you enjoyed it, Abbie!! Thank you! 😀
Reply
Anna says:
Had to say thanks for this beautiful recipe—these “Lamb Bones” were the perfect centerpiece for a “Dark Dinner” party last Halloween. Hope you enjoy the pics of this dish and all the rest at https://www.flickr.com/photos/67692211@N08/albums/72177720312463240/
Reply
Let's Be Penpals!
from my homestead to your inbox
What's In Season
Explore More
© 2024 Adventures in Cooking, All Rights Reserved. Design by Lindsay Humes.
