Bart's Recipes
Take the rack of lamb out of the refrigerator half an hour before cooking and season it generously with salt. Meat at room temperature cooks evenly, whereas a cold core forces you to cook it so long that the outer edges become gray and dry.
Preheat the oven to 200 degrees. Cut the carrots in half lengthwise, toss them with a tablespoon of olive oil, the cumin, honey, salt, and pepper, and roast for twenty-five minutes until tender and the edges are caramelized.
Cook the quinoa in plenty of salted water for twelve to fifteen minutes until done, drain, and let it steam dry.
Make the pesto by briefly dry-toasting the pistachios, then crushing or chopping them with a large bunch of mint, some parsley, the garlic, three tablespoons of olive oil, lemon juice, and salt. Keep it coarse; a smooth pesto loses the fresh bite that works so well with lamb.
Heat the remaining olive oil in a heavy skillet until almost smoking. Place the rack of lamb fat-side down in the pan and sear for three minutes until the fat has rendered and is golden brown. Then brown it all over, add the rosemary, and transfer the pan to the oven for eight to ten minutes for medium-rare.
Let the meat rest under foil for ten minutes before slicing between the bones, otherwise all the juices will run out onto the board. Serve over the quinoa with the carrots and a generous dollop of mint pesto.
