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Perfect Herb-Crusted Rack of Lamb Recipe with Easy Fresh Mint Pesto

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A straightforward and elegant rack of lamb recipe featuring a crispy herb crust and a vibrant fresh mint pesto that balances richness with bright flavors. Perfect for special occasions or a fancy weeknight dinner.

Ingredients

Scale
  • 1 rack of lamb (about 8 ribs, 1.5 to 2 pounds/700-900g), frenched if possible
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, finely minced
  • 2 tablespoons rosemary, finely chopped
  • 2 tablespoons thyme, finely chopped
  • 2 tablespoons flat-leaf parsley, finely chopped
  • Salt and freshly ground black pepper, to taste
  • ½ cup breadcrumbs (about 50g), preferably panko
  • For the fresh mint pesto:
  • 1 cup fresh mint leaves, packed
  • ½ cup fresh parsley
  • ⅓ cup pine nuts or walnuts, toasted
  • 2 garlic cloves
  • ⅓ cup grated Parmesan cheese
  • ⅓ cup olive oil
  • Juice of half a lemon
  • Salt and pepper to taste

Instructions

  1. Remove the rack of lamb from the fridge about 30 minutes before cooking to come to room temperature. Pat it dry with paper towels.
  2. In a bowl, combine minced garlic, rosemary, thyme, parsley, breadcrumbs, salt, and pepper. Add 1 tablespoon olive oil and mix until evenly moistened.
  3. Heat 1 tablespoon olive oil in a roasting pan or cast iron skillet over medium-high heat. Sear the rack fat side down for 2-3 minutes until golden brown, then flip and sear the other side for 2 minutes.
  4. Remove lamb from heat and brush the fat side generously with olive oil. Press the herb and breadcrumb mixture firmly onto the fat side.
  5. Preheat oven to 400°F (200°C). Place lamb fat side up on a rack or in the skillet. Roast for 20-25 minutes for medium-rare (internal temperature 130-135°F/54-57°C).
  6. Remove from oven and tent loosely with foil. Let rest for 10 minutes.
  7. While lamb is roasting or resting, combine mint, parsley, pine nuts, garlic, Parmesan, lemon juice, salt, and pepper in a food processor. Pulse while drizzling in olive oil until slightly chunky but spreadable.
  8. Slice the rack between ribs into individual chops. Serve with fresh mint pesto on the side or drizzled over the lamb.

Notes

Use a meat thermometer to ensure perfect doneness. Rest lamb after roasting for juicy results. For gluten-free, substitute breadcrumbs with almond flour or gluten-free panko. For dairy-free pesto, omit Parmesan and add nutritional yeast. Toast pine nuts for deeper flavor. Avoid overcrowding pan when searing to prevent steaming.

Nutrition

Keywords: rack of lamb, herb crust, mint pesto, easy lamb recipe, weeknight dinner, special occasion, fresh herbs, roasted lamb

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