Roasted Rack of Lamb with Mint Pesto Recipe

Name: Roasted Rack of Lamb with Mint Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 to 2 1/2 pound) frenched rack of lamb; Kosher salt and freshly ground black pepper; 2 tablespoons canola oil; Mint Pesto, recipe follows; 1 bunch fresh mint, leaves only; 2 tablespoons chopped walnuts; 2 tablespoons mint jelly; 1 tablespoon chopped garlic; 1 tablespoon extra-virgin olive oil; 1 tablespoon apple cider vinegar; 1/4 teaspoon red pepper flakes; Pinch kosher salt and freshly ground black pepper

Servings: persons

1 (2 to 2 1/2 pound) frenched rack of lamb
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
Mint Pesto, recipe follows
1 bunch fresh mint, leaves only
2 tablespoons chopped walnuts
2 tablespoons mint jelly
1 tablespoon chopped garlic
1 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar
1/4 teaspoon red pepper flakes
Pinch kosher salt and freshly ground black pepper

1
Let the lamb come to room temperature for about 30 minutes before you are ready to roast.
2
Season the lamb on all sides with salt and pepper, to taste.
3
Preheat the oven to 350 degrees F.
4
Heat the oil in a large, heavy-bottomed skillet with a heatproof handle over medium-high heat.
5
Put the rack into the pan, fat side down, and sear it until it is browned, about 2 to 3 minutes.
6
Turn the rack over and sear the other side for 2 minutes.
7
Put the pan into the oven, and roast the lamb until it is medium-rare, or until the internal temperature reaches 125 to 130 degrees F on an instant-read thermometer, about 15 to 20 minutes.
8
Remove the lamb from the oven, cover it with foil, and let it rest for about 10 minutes before slicing into chops.
9
Serve with the Mint Pesto.
10
Combine all of the ingredients in the bowl of a food processor.
11
Process until the mixture is almost smooth.
12
Taste and adjust the seasonings with salt and pepper, to taste.
13
The pesto may be made 1 day ahead, covered and refrigerated.
14
Bring the pesto to room temperature before serving.

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (2 to 2 1/2 pound) frenched rack of lamb, Kosher salt and freshly ground black pepper, 2 tablespoons canola oil, Mint Pesto, recipe follows, and more.

Yes, Roasted Rack of Lamb with Mint Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Rack of Lamb with Mint Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions