Grilled Rack of Lamb with Fresh Pea and Mint Pesto
Learn the secrets to a perfectly Grilled Rack of Lamb so that it develops a beautiful crust and stays super tender. The amazing pea and mint pesto is the perfection addition to lamb. You'll love it!
Hold your horses. Stop right there. You see those perfectly grilled racks of lamb lollipop bites? Ya, those. You need to make those.
Even if you're kinda weirded out about lamb … I know some people have had some bad experiences with it in the past … you still need to make these. I'm so certain that this recipe will knock the socks off of even the most anti-lamb-er out there. If I were the betting type, I'd be throwing down some dolla dolla bills.
The secret to a perfectly grilled rack of lamb is to keep it simple. You want to rub it all over with a generous amount of salt and pepper, some oil and a few herbs. Then it's a quick sear on the BBQ, so the outside gets crispy, and the inside stays tender. You know that saying, “Melts in your mouth?” This is the recipe they were referring to.
The fresh pea and mint pesto is super fresh and summery tasting. In the very unlikely event you have any leftover, you can spread it on a sandwich, slather it on grilled veggies or, let's be honest, eat it by the spoonful.
Some tips for a perfectly grilled rack of lamb:
- Don't overcook it! Seriously, just don't. You want the internal temperature to be 125 degrees Fahrenheit when you take it off the grill, and it doesn't take long to get there. 2 1/2 – 3 minutes per side. That's it!
- Cut most of the fat off the rack before you cut it into lollipops. If you leave the fat on, it will end up being chewy, and the meat won't sear. (Yes, I know that fat = flavor, but the short grilling time just isn't long enough to render the fat and make it worth eating.)
- You can leave the rack whole, but I like cutting it into individual pieces so that each lollipop gets a dark sear.
- Season the lamb well. There's nothing better than the salty charred bits.
- That's it! Grilled rack of lamb might sound fancy, but it is a very simple and easy cut to cook. Don't be intimidated by it!
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More Delicious Dinner Recipes:
- Seared Lamb Chops with Raspberry Marsala Sauce
- Herb Roasted Rack of Lamb with Mint Chimichurri
- Balsamic Fig Chicken Marsala
- Grilled Mustard Chicken
- Best Grilled Chicken Breast
Learn the secrets to perfectly grilled rack of lamb so that it develops a beautiful crust and stays super tender. The pea and mint side pesto is amazing!
For the fresh pea and mint pesto
- 1/2 cup shelled peas
- 3 tablespoons mint leaves, packed
- 3 tablespoons avocado oil
- 1 tablespoon freshly squeezed lemon juice
- A pinch of salt
- 3 tablespoons water
For the lamb
- 1 rack of lamb
- 1 tablespoon parsley, very finely minced – curly or flat-leafed both work
- 1 teaspoon olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 3 garlic cloves, grated with a Microplane or very finely minced
- Preheat your grill to high. Oil the grill well.
- Combine all the pesto ingredients together in a small blender or food processor and blend until mostly smooth.
- Cut the layer of fat from the rack of lamb then cut each rib between the bones.
- In a small bowl mix the parsley, olive oil, sea salt, pepper and garlic. Rub this mix all over the lamb, concentrating on the meat.
- Grill the lamb for 3 minutes then flip and continue to grill for another 3 minutes. You want the outside to be dark brown and the middle red. If you have an instant-read thermometer, it should read 125 degrees, inserted it into the thickest part.
- Remove the lamb from the grill and let it rest a few minutes before you serve it.