American Lamb Rib Chops with Pesto Fettuccine


  • 1    American Lamb rack, frenched
  • 1    container (7 ounces) pesto sauce (fresh or thawed frozen), divided
  • 1    package (9 ounces) fresh fettuccine
  • 1/3    cup olive oil
  • 1/3    cup half and half
  • 1/3    cup chopped fresh mint leaves
  • 1 to 2    lemons
  • 1/3    cup pine nuts, toasted (optional)
  • 1/4    cup Parmesan cheese, grated (optional)

Slice rack into 8 chops.  Rub chops with 2 tablespoons of the pesto sauce.  Grill chops over medium coals for 3 minutes per side or to desired degree of doneness.

Drop fettuccine into boiling water and return to boil.  Cook 2 or 3 minutes or as package directs; drain.

Toss hot fettuccine with remaining pesto sauce, oil, half and half and mint.  Halve lemons; squeeze juice over pasta, to taste.

Serve 2 chops per serving with hot fettuccine.  Sprinkle with pine nuts and Parmesan cheese, if desired.

4 servings. Preparation time: 5 minutes. Cook time: 15 minutes

Recipe and image provided by the American Lamb Board