Go Back

Rack of Lamb with Mint-Basil Pesto

A tender rack of lamb roasted to perfection, topped with a vibrant mint-basil pesto. This elegant yet easy dish offers rich flavor, crispy edges, and a fresh herby finish. perfect for special dinners or a flavorful weeknight meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 2 people
Course: Main
Cuisine: Mediterranean
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Lamb
  • 1 rack of lamb about 8 ribs, trimmed
  • 2 tablespoons olive oil for rubbing lamb
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 cloves garlic minced
Mint-Basil Pesto
  • 1 cup fresh basil leaves
  • 1 cup fresh mint leaves
  • 1 small lemon zest and juice
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup olive oil for pesto
  • red pepper flakes optional pinch

Equipment

  • Oven-safe pan
  • Food Processor
  • Meat Thermometer

Method
 

  1. Take the rack of lamb out of the fridge and let it rest at room temperature for 20 minutes.
  2. Preheat your oven to 400°F (200°C). Pat the lamb dry and rub with olive oil, salt, pepper, and minced garlic.
  3. Heat an oven-safe pan over medium heat. Sear the lamb fat-side down for 3 minutes, then flip and sear the other side for 2 minutes.
  4. Transfer the pan to the oven and roast for 15–18 minutes, or until the internal temperature reaches desired doneness.
  5. Meanwhile, make the pesto by blending basil, mint, lemon zest and juice, Parmesan, and olive oil until smooth. Add red pepper flakes if using.
  6. Let the lamb rest for 10 minutes after cooking. Slice between the ribs and serve with spooned pesto on top.

Notes

Make the pesto a day ahead and store it in the fridge with a thin olive oil layer on top. Always dry herbs well before blending to keep the pesto fresh. Use a meat thermometer for precision and allow the lamb to rest before slicing to retain juices.