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

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A flavorful and elegant herb-crusted rack of lamb paired with a fresh, vibrant mint pesto. This recipe is quick, easy, and perfect for special occasions or busy weeknights.

Ingredients

Scale
  • 1 rack of lamb (about 1.5 to 2 pounds / 700–900 grams), frenched
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves, chopped
  • 2 tablespoons fresh parsley, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons Dijon mustard
  • 3 tablespoons olive oil, plus extra for drizzling
  • Salt and freshly ground black pepper, to taste
  • For the Fresh Mint Pesto:
  • 1 cup fresh mint leaves, packed
  • ½ cup fresh parsley leaves
  • ¼ cup toasted pine nuts (or walnuts)
  • ½ cup grated Parmesan cheese (or nutritional yeast for dairy-free)
  • 2 cloves garlic
  • ½ cup olive oil, plus more to adjust consistency
  • Juice of half a lemon
  • Salt and pepper to taste

Instructions

  1. Pat the rack of lamb dry with paper towels. Trim excess fat if needed, leaving a thin layer. Season generously with salt and freshly ground black pepper.
  2. In a medium bowl, combine rosemary, thyme, parsley, minced garlic, and a pinch of salt. Add 3 tablespoons olive oil and mix to form a paste.
  3. Heat a cast iron skillet or heavy pan over medium-high heat with a drizzle of olive oil. Sear the lamb fat side down for 2-3 minutes until golden brown, then flip and sear the other side for 2 minutes.
  4. Remove lamb from pan and brush entire surface with Dijon mustard.
  5. Press the herb mixture firmly onto the mustard-coated lamb, covering all exposed surfaces except the bones.
  6. Preheat oven to 400°F (200°C). Place the herb-crusted rack on a roasting rack or oven-safe skillet, fat side up. Roast for 15-20 minutes for medium-rare (internal temp ~130°F / 54°C).
  7. Remove from oven and tent loosely with foil. Rest for 10 minutes to allow juices to redistribute.
  8. While lamb rests, combine mint, parsley, pine nuts, Parmesan, garlic, lemon juice, salt, and pepper in a food processor. Pulse while slowly adding olive oil until smooth but textured. Adjust seasoning as needed.
  9. Carve the rack between the bones into individual chops. Serve with a generous spoonful of mint pesto on the side or drizzled over the top.

Notes

For extra crispy crust, broil lamb for last 1-2 minutes watching closely. Let lamb rest at room temperature for 20 minutes before cooking for even roasting. Toast pine nuts lightly before blending pesto for richer flavor. Dijon mustard acts as glue for herb crust, apply evenly but not thickly. Mint pesto is best fresh but can be made a day ahead and refrigerated. For dairy-free pesto, omit Parmesan or substitute with nutritional yeast.

Nutrition

Keywords: rack of lamb, herb crust, mint pesto, easy lamb recipe, dinner party, quick lamb recipe, fresh herbs, healthy fats

Find it online: https://leilameals.com/perfect-herb-crusted-rack-of-lamb-recipe-with-easy-mint-pesto-sauce/