Grilled Rack of Lamb with Fresh Pea and Mint Pesto

Grilled Rack of Lamb with Fresh Pea and Mint Pesto

  • Author: Kristen Stevens
  • Prep Time: 15 mins
  • Cook Time: 6 mins
  • Total Time: 21 mins
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Grilled
  • Cuisine: Mediterranean


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


  1. Preheat your grill to high. Oil the grill well.
  2. Combine all the pesto ingredients together in a small blender or food processor and blend until mostly smooth.
  3. Cut the layer of fat from the rack of lamb then cut each rib between the bones.
  4. 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.
  5. 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.
  6. Remove the lamb from the grill and let it rest a few minutes before you serve it.