Grilled Rack of Lamb with Mint Pesto

Grilled Rack of Lamb with Mint Pesto

Main Ingredients

  • 2 racks frozen New Zealand Frenched Racks of Lamb, thawed
  • 3 tbsp (45 ml) vegetable oil
  • 4 cloves garlic, minced
  • 3/4 tsp (4 ml) each salt and freshly ground pepper

Ingredients for Mint Pesto

  • 2 cups (500 ml) fresh mint leaves
  • 1 cup (250 ml) fresh parsley leaves
  • 1/2 cup (125 ml) sunflower seeds
  • 1/4 cup (60 ml) grated Parmesan cheese
  • 2 tbsp (30 ml) lemon juice
  • 3 cloves garlic
  • 1/4 tsp (1 ml) salt
  • 2/3 cup (150 ml) extra virgin olive oil

Directions for the Mint Pesto

  1. Place the mint, parsley, sunflower seeds, Parmesan, lemon juice, garlic and salt in a food processor.
  2. Pulse until finely chopped.
  3. With the motor running, slowly drizzle in the oil until well combined.
  4. Set aside.

Directions for the Rack of Lamb

  1. Preheat grill to medium-high heat; grease grate well.
  2. Whisk oil with garlic, salt and pepper; rub all over the racks of lamb.
  3. Place the racks on the grill, meaty side down. Grill for 5 minutes or until golden brown.
  4. Turn off the burner directly under the lamb. Close the lid.
  5. Cook, over indirect heat, for 20 minutes for medium-rare or until the internal temperature registers 140°F (60°C) when an instant read thermometer is inserted into the center of the rack.
  6. Transfer to a carving board and tent with foil. Let stand for 10 minutes. Cut into individual chops. Serve with Mint Pesto.

  • For medium doneness remove the racks when the temperature registers 155°F (68°C)
  • For medium-well the temperature should read 160°F (71°C). The temperature will rise 5°F during resting.
  • Substitute pumpkin seeds for the sunflower seeds, if desired.

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