Name: Herb-Crusted Rack of Lamb with Mint Pesto
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 racks Racks of lamb (8 bones each, frenched); 3 tbsp Dijon mustard; 1 cup Panko breadcrumbs; 1 tbsp Fresh rosemary, minced; 1 tbsp Fresh thyme, minced; 3 cloves Garlic cloves, minced; 0.5 cup Olive oil; 2 cups Fresh mint leaves; 0.25 cup Toasted pine nuts; 0.25 cup Parmesan cheese, grated; 1 tbsp Lemon juice

"Elevate your dining experience with this succulent, pink-centered rack of lamb, coated in a crisp garlic-herb crust and drizzled with a zesty, homemade mint pesto. This elegant dish perfectly balances the richness of the meat with the bright, refreshing notes of fresh mint and lemon."

Ingredients

Qty	Item
2 racks 900 g	Racks of lamb (8 bones each, frenched)
3 tbsp 45 ml	Dijon mustard
1 cup 60 g	Panko breadcrumbs
1 tbsp 2 g	Fresh rosemary, minced
1 tbsp 2 g	Fresh thyme, minced
3 cloves 9 g	Garlic cloves, minced
0.5 cup 120 ml	Olive oil
2 cups 50 g	Fresh mint leaves
0.25 cup 35 g	Toasted pine nuts
0.25 cup 25 g	Parmesan cheese, grated
1 tbsp 15 ml	Lemon juice

How to Make Herb-Crusted Rack of Lamb with Mint Pesto

Preheat your oven to 425°F (220°C). Season the lamb racks generously with salt and pepper.

In a heavy skillet over high heat, sear the lamb racks for 2-3 minutes on each side until browned. Remove from heat and let cool slightly.

In a small bowl, combine panko, rosemary, thyme, minced garlic, and 2 tablespoons of olive oil. Mix until the crumbs are evenly moistened.

Brush the fatty side of the lamb racks with Dijon mustard. Press the herb-breadcrumb mixture onto the mustard-coated side until a thick crust forms.

Place the lamb in a roasting pan, bone-side down. Roast for 15-22 minutes, or until a meat thermometer reaches 130°F (54°C) for medium-rare.

While the lamb roasts, prepare the pesto by pulsing mint, pine nuts, Parmesan, lemon juice, and the remaining olive oil in a food processor until smooth.

Transfer the lamb to a cutting board and let it rest for 10 minutes. Carve between the bones into individual chops and serve with a dollop of mint pesto.

·
Always use a meat thermometer; 130°F is the sweet spot for a juicy, pink interior.
·
Don't skip the resting phase; it allows the juices to redistribute so the meat stays tender.
·
For an extra-green pesto, blanch the mint leaves in boiling water for 5 seconds then shock in ice water before blending.
·
If panko isn't available, fresh sourdough breadcrumbs provide a rustic, crunchy alternative.

Frequently Asked Questions

Can I make the mint pesto in advance?

Yes, you can make the pesto up to 24 hours ahead. Store it in an airtight container with a thin layer of olive oil on top to prevent browning.

What does 'frenched' mean for a rack of lamb?

Frenching is a technique where the fat and sinew are stripped from the rib bones for a cleaner, more elegant presentation.

What if I don't like pine nuts?

You can easily swap pine nuts for walnuts, almonds, or even sunflower seeds for a similar texture in the pesto.

Can I use dried herbs for the crust?

While fresh herbs provide the best flavor and color, you can use dried herbs. Reduce the quantity to 1 teaspoon each as dried herbs are more concentrated.

Video Tutorials

Recipe Rack of Lamb with Mint-Basil Pesto

Gordon Ramsay's FAMOUS Herb Crusted Lamb #shorts #hellskitchen

Mint-Crusted Rack of Lamb Recipe - Easter Special! Mint Crust Rack of Lamb with Honey Vinaigrette

Roasted Rack of Lamb with Mint Pesto | Bellucci Recipe Lab

What to Cook Next

See All Meat

Next Recipe

Moroccan Lamb Tagine with Dried Apricots

Savor the perfect balance of savory and sweet in this traditional Moroccan lamb tagine. Tender chunks of lamb shoulder are slow-cooked with aromatic Ras el Hanout and plump dried apricots to create a melt-in-your-mouth delicacy that is perfect for special occasions or a cozy night in.

Cook Moroccan Lamb Tagine with Dried Apricots