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–+ servings
Grilled rack of lamb cut into chops served on a white plate with fresh herbs and a small bowl of green sauce.

Grilled Rack of Lamb with Pea and Mint Pesto

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
I sear my rack of lamb over high heat for a crisp herb crust, then finish it over lower heat for a tender pink interior. My pea-and-mint pesto brightens the whole meal.

Ingredients

The Lamb

Pea and Mint Pesto

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
    White bowl filled with green herb paste mixed with olive oil, possibly chimichurri or pesto, on a white surface.
  • 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
    Two raw racks of lamb coated with a green herb marinade rest on brown parchment paper.
  • 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
    Overhead view of a food processor containing finely chopped green mixture on a white surface.
  • Sear the meat, fat side down, until it is well browned, about 5 minutes.
    Two racks of lamb are grilling on a black barbecue grill with visible grill marks and flames below.
  • 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.
    Two racks of seasoned lamb with grill marks are cooking on a charcoal grill.
  • 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.
    A plate of grilled rack of lamb, sliced into chops, garnished with fresh herbs and served with a bowl of green sauce.

Notes

The size of a rack of lamb can vary between a small 1-pound rack and a large 2-pound rack. 
Serving: 1 serving = ¼ of the recipe, Calories: 585kcal, Carbohydrates: 4g, Protein: 19g, Fat: 54g, Saturated Fat: 20g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 26g, Trans Fat: 1g, Cholesterol: 94mg, Sodium: 375mg, Potassium: 322mg, Fiber: 2g, Sugar: 1g, Vitamin A: 385IU, Vitamin C: 11mg, Calcium: 40mg, Iron: 2mg