This new product was created after enough of our #loyalroyals hinted that a basil pesto without the dairy would delight them far more than our current classic. In fact, pesto sans pecorino or parmesan is nothing new. Back in the 1600’s when pesto first made its appearance in the city of Genoa, it was created from simple ingredients: basil, olive oil, pine nuts and salt.
We decided to pair this new Kosher pesto with rack of lamb, which is after all the ‘royalty’ of lamb cuts. It can be pricey, but is good for a #royalspoil once in a while.
Michael Olivier has recommended an intense, fruity red called Nativo 2009, to compliment this dish.
You will need
1 rack of lamb (6-7 bone), french-trimmed by your butcher *
130g jar Pesto Princess Basil & Lemon Pesto
150 ml Greek yoghurt
Olive oil & salt
* The Butcher Man in Greenpoint has a good supply of expertly trimmed racks of lamb.
Preheat the oven to 200°C. Score the fat on the lamb with a criss-cross pattern. On the stove top, brown the rack on all sides until it takes on a good colour. Mix a teaspoon of pesto with a tablespoon of olive oil and coat the rack with this mixture. Season and place in a roasting tin, fat-side up. Roast for approximately 15 minutes for rare lamb. Meanwhile prepare a mock ‘tzatziki’ with the yoghurt, two heaped teaspoons of pesto and salt to taste. Rest the lamb before cutting between the bones into serving portions, and serving with a spoonful of the ‘tzatziki’.
Michael Olivier’s Choice
Nativo Red 2009
The grapes for this wine are organically grown, no chemicals, no fertilisers, by Billy and Penny Hughes on their farm Kasteelberg in Malmesbury.
It looks like: Deep ruby red in the centre lightening towards garnet at the edges of the glass. There is a small deposit in the bottle, so keep it gentle when moving around or pouring.
It smells like: A collection of dark hedgerow berries with the expected pleasant undertow of spices and toasted oak.
It tastes like: Rich intense fruited core, which slowly unravels filling the mouth with a weighty silky wine with soft, long ending with gently present tannins.
Styling & photography – Sam Linsell
Art direction & design – Roxanne Spears of Good Design