DESSERT for dinner? Why not, when a whimsical spread of Snow White-themed cupcakes, sable cookies and popsicle cakes is attractive enough to tempt diners to head directly to the dessert table.
1/3 cup roasted almonds
½ cup extra-virgin olive oil, plus 1 tablespoon
Kosher salt, to taste
1 California rack of lamb, 6–8 bones, cleaned
Directions for Grilled Rack of California Lamb
Prepare gas or charcoal grill for indirect grilling. Keep one side of grill hot.
To make pesto, add collard greens, garlic, Parmesan, lemon juice and zest, almonds, ½ cup olive oil and 2 tablespoons warm water to food processer. Blend until combined. Season with salt and pepper, to taste. Set aside half of pesto for serving.
Season rack of lamb with salt and pepper, and drizzle with remaining olive oil. Place lamb, meat side down, on hot part of grill. Cook until meat is well marked, about 2 minutes. Flip and cook until bone side is well browned, about 4 minutes. Move lamb, bone side down, to cooler side of grill. Brush with half of pesto. Close grill lid and cook to desired temperature, about 10–15 minutes for medium-rare (145˚F on probe thermometer).