Grilled Rack of Lamb with Pea and Mint Pesto
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My grilled rack of lamb recipe features an herb and Dijon crust, seared over high heat for a crisp, herbaceous exterior, then finished at a lower temperature for a tender pink interior. I like to serve it with a bright pea and mint pesto on the side.
Grilled rack of lamb sounds like a special-occasion project, but it’s honestly one of the easier ways to cook lamb once you know two things: how to build the crust, and how to keep the inside from overcooking. A quick wet rub of olive oil, Dijon, garlic, rosemary, thyme, and parsley goes on before the rack even sees the grill. That’s all the seasoning it needs. Lamb this good doesn’t want much more than salt, herbs, and heat.
I learned in recipe testing that the crust needs a much hotter grill than most recipes call for. I preheat mine to 600°F and sear the racks fat-side down for about 5 minutes. That’s what gives you the crisp, deeply herbaceous crust that makes rack of lamb feel restaurant-quality.
Then I turn the heat down to 400°F, flip the racks, and prop them up so the bones lean against each other and the racks stand upright. Cooking them this way lets the heat move evenly around the meat and keeps the fat from dripping into the flames. About 15 to 25 minutes later, depending on the size of the rack, you have chops that are buttery tender and pink in the middle. A spoonful of pea and mint pesto on the side keeps things fresh.
Tips for the best grilled rack of lamb
- Trim most of the fat from the rack before grilling. A thick fat cap won’t have time to render properly during the short cook, so it ends up chewy on the plate. Leave a thin layer for flavor and cut the rest away.
- Rest the lamb for a full 10 minutes before slicing. This is the difference between juicy chops and dry ones. Cutting too soon lets all the juices run onto the cutting board instead of staying in the meat.
- Let the rub sit on the lamb while you make the pesto. The herbs and Dijon have about 10 minutes to soak into the meat while you blend up the sauce, which is exactly the right amount of time.
What to serve with grilled rack of lamb
Rack of lamb is the centerpiece of the meal, so I keep the sides simple, fresh, and mostly cooked on the same grill. A few favorites:
- Something starchy to round out the plate, like grilled potato salad, buttered new potatoes, or warm crusty bread with olive oil.
- A vegetable side straight off the grill, like grilled zucchini salad, grilled garlic butter mushrooms, or blistered cherry tomatoes.
- Something fresh and green to balance the richness, like a simple arugula salad with lemon and shaved parmesan, or a cucumber salad with dill and yogurt.
- A glass of medium-bodied red wine, like a Pinot Noir, Grenache, or a lighter Syrah, all of which stand up to the lamb without overwhelming it.
Grilled Rack of Lamb with Pea and Mint Pesto
Ingredients
The Lamb
- 2 racks of lamb (frenched)
- 3 tablespoons olive oil
- 1 tablespoon EACH: finely minced parsley, rosemary, and thyme
- 2 teaspoons Dijon mustard
- 1 teaspoon EACH: sea salt and pepper
- 3 cloves garlic (very finely minced)
Pea and Mint Pesto
- 1 cup frozen peas (thawed)
- ¼ cup fresh mint leaves (packed)
- ¼ cup grated parmesan cheese
- ¼ cup olive oil
- 1 tablespoon lemon juice (fresh is best)
- ¼ teaspoon sea salt
Instructions
- Preheat your grill to high heat – about 600 degrees Fahrenheit. In a small bowl, mix the olive oil, parsley, rosemary, thyme, Dijon, salt, pepper, and garlic.3 tablespoons olive oil, 1 tablespoon EACH: finely minced parsley, rosemary, and thyme, 1 teaspoon EACH: sea salt and pepper, 3 cloves garlic, 2 teaspoons Dijon mustard
- Rub this mix all over the meat on both racks of lamb. Let this wet rub marinate the meat while you make the pesto.2 racks of lamb
- Combine all the pesto ingredients together in a small blender or food processor and blend until mostly smooth.1 cup frozen peas, ¼ cup fresh mint leaves, ¼ cup olive oil, 1 tablespoon lemon juice, ¼ teaspoon sea salt, ¼ cup grated parmesan cheese
- Sear the meat, fat side down, until it is well browned, about 5 minutes.
- Turn the heat down to medium (about 400 degrees Fahrenheit), flip the lamb racks over, and prop them up so the bones rest against each other. Continue cooking for another 15 minutes for a small rack or 25 minutes for a large rack (see notes), until the internal temperature is 125 degrees Fahrenheit.
- Remove the lamb from the grill and let it rest for 10 minutes. Cut the rack into 2-bone pieces and serve it with the mint pesto on the side.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More lamb recipes to try
For more inspiration, check out all of our lamb recipes!
Love the idea of this pea pesto sauce for simple grilled lamb chops! Will absolutely have to try it our while its still nice out.
It really is tasty! I could eat lamb chops everyday and it’s so nice to freshen it up a little. 🙂
This looks great. We cook with lamb a lot – down here in Australia it’s a staple! I have roasted a rolled shoulder of lamb with a mint and parsley pesto stuffing before, also delicious, a good combination of flavours.
I’m going to have to try that stuffed roasted lamb … it sounds so good!