This cozy dish is perfect for holiday entertaining with delicious Aussie lamb.
To prepare rack of lamb, seal and sous vide at 138 F for 1.5 hours, then pat dry with paper towels and sear until browned. If baking, preheat oven to 400 F. In a cast iron skillet heated over medium high, add 3 tablespoons of olive oil. Season rack with salt and pepper then sear each side until browned in the skillet. Transfer the rack to a baking sheet and bake for about 10 minutes, or until the internal temperature is to your desired doneness. Rest and slice into chops.
To make mint pesto, blanch mint and parsley in boing water for ten seconds, then transfer to an ice bath. Squeeze water out of leaves and place in a food processor with remaining pesto ingredients. Blend until smooth and bright green. Spoon into a small bowl and place on the grazing board.
To create the wreath grazing board, add sage and rosemary in a circle on the exterior of a large round platter. Add chops from the rack of lamb in a circle with the bone ‘handle’ extending over the edge for easy grabbing. Place remaining ingredients evenly dispersed on each half of the board for easy snack access.
*Note, this recipe can be built as large or as small as desired. One rack of lamb has about 8 chops.