Savoury lamb for Easter Dinner? Here’s a quick and easy recipe

Rack of Lamb with Quinoa-Hazelnut Crust and Mint Pesto (PRNewsfoto/Family Features Ed. Syndicate)

This Easter holiday, hop into a new tradition and swap your classic ham for savory lamb.

Cooking lamb can be easier than many might think. Simply try baking a rack of lamb crusted with a quinoa-hazelnut combination and topped with a mint pesto.

For a perfect, set-and-forget side, try slow cooker carrots, sprinkled with dill weed and lemon extract for a delightful spring dish.

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Rack of Lamb with Quinoa-Hazelnut Crust and Mint Pesto
Prep time: 20 minutes
Cook time: 40 minutes
Servings: 6


tablespoons red quinoa


tablespoons white quinoa


cup water


cup, plus 1 tablespoon, finely chopped toasted hazelnuts, divided


racks of lamb, about 1 pound each


tablespoons olive oil, divided

1 1/8

teaspoons McCormick Gourmet Sicilian Sea Salt, divided


teaspoon McCormick Gourmet Organic Black Pepper


teaspoons lemon juice


tablespoons McCormick Gourmet Organic Mint


teaspoon McCormick Gourmet Organic Garlic Powder


cup plain Greek yogurt

Rinse quinoa; drain well. In small saucepan over medium-high heat, bring quinoa and water to boil. Reduce heat to low; cover and simmer 13 minutes, or until liquid is absorbed, stirring occasionally. Spread cooked quinoa on baking sheet to cool. Stir in 1/4 cup hazelnuts. Set aside.

Heat oven to 450 F. Brush racks of lamb lightly with 1 teaspoon oil. Sprinkle with 1 teaspoon sea salt and pepper. Coat lamb with quinoa mixture, pressing firmly to adhere. Place lamb on roasting rack in foil-lined, shallow roasting pan. Drizzle with 2 teaspoons oil.

Roast 20-25 minutes, or until desired doneness.

To make Mint Pesto: In small bowl, mix remaining oil, remaining hazelnuts, lemon juice, mint, garlic powder and remaining sea salt until well blended. Stir 1 teaspoon pesto into yogurt.

To serve: Carve lamb into chops. Drizzle with remaining pesto. Serve with yogurt sauce.

Lemon Dill Slow Cooker Carrots
Prep time: 10 minutes
Cook time: 3-4 hours
Servings: 6

Nonstick cooking spray


pounds carrots, peeled and cut into 1/2-1-inch chunks


tablespoons water


teaspoon salt


tablespoons olive oil


teaspoons McCormick Dill Weed


teaspoons McCormick Pure Lemon Extract


teaspoons Dijon mustard


teaspoon white wine vinegar

Spray inside of 4-quart slow cooker with nonstick cooking spray. Add carrots, water and salt; toss to coat. Cover.

Cook on high 3-4 hours, or until tender.

In small bowl, mix olive oil, dill weed, lemon extract, Dijon mustard and vinegar. Stir into cooked carrots in slow cooker before serving.

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