Rack of Lamb with Mint and Parsley Pesto

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Rack of Lamb with Mint and Parsley Pesto

We love lamb and I normally always get it at the local butcher.   A few of our friends raved about the lamb at Costco so we decided to give it a try. OMG we were very impressed by the quality and flavor of the lamb.  We will defiantly get it again!




  • 11/2 cups lightly packed fresh mint leaves
  • 3/4 cup lightly packed fresh parsley leaves
  • 6-8 basil leaves
  • 1/4 cup pine nuts or walnuts
  • 2-3 tablespoons freshly grated parmesan
  • 2 tablesppons fresh lemon juice
  • 2 garlic cloves
  • 1 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 1/3 cup plus 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 (11/2 pounds each) racks of lamb, trimmed and frenched


  1. Add mint, parsley, basil, nuts, cheese, lemon juice, garlic, salt and pepper in a food processor. Pulse until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of EVOO until the mixture is smooth and creamy.

  2. Preheat the oven to 400 degrees F.

  3. Season the lamb racks with salt and pepper. Heat the remaining 2 tablespoons oil and butter in a grill pan or cast iron pan over high heat. Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side. Transfer the lamb rack meat side up on a roasting pan. Add second lamb in the hot pan and repeat process.

  4. Roast the lamb until cooked to desired doneness, about 20-23 minutes for medium-rare. Transfer the lamb racks to a wood board. Let rest for 10 minutes. Cut the lamb between the bones into single chops.

  5. Serve with the mint and parsley pesto! 

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