Herb Crusted Rack of Lamb with Mint Pea Pesto
A beautiful piece of lamb is coated with a fresh rosemary-garlic mixture and topped with a delicious mint pea pesto.
Servings: 4 servings
Calories: 1518kcal
Ingredients
For the lamb:
- 2 tablespoons minced garlic (about 5 cloves)
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons olive oil
- 3-5 pounds rack of lamb
For the pesto:
- 1 cup fresh mint
- 1 cup fresh cooked peas
- 1/2 cup grated Parmesan
- 1/2 cup pine nuts, toasted
- 2 cloves garlic, peeled
- Juice of 1/2 a lemon
- 1/2 cup plus 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat your grill to high heat. If using the Big Green Egg, you’ll want it to read a temperature of 500 degrees Fahrenheit.
- Next, prepare the herb rub for the rack of lamb. Combine garlic, rosemary, salt, pepper and olive oil in a small bowl, then rub onto both sides of the lamb rack.
- Once the grill or Big Green Egg is heated properly, add the lamb and cook for 7-8 minutes each side, or until internal temperature reaches between 120 and 125 degrees Fahrenheit (for medium-rare.) Remove the lamb and let rest in a warm place for about 10 minutes before cutting and serving.
- You can make the Mint Pea Pesto prior to grilling the lamb or while the lamb is resting. Combine all pesto ingredients except the olive oil, salt and pepper in a food processor. Pulse until all ingredients come together to form a rough spread, then slowly stream in the olive oil. Finally, add salt and pepper to taste.
- Once lamb has rested and pesto is prepared, cut the lamb into chops and top each top with a heavy dollop of pesto. Reserve extra pesto for crusty bread or save for a future quick and easy pasta dinner!
Nutrition
Calories: 1518kcal | Carbohydrates: 12g | Protein: 46g | Fat: 144g | Saturated Fat: 47g | Cholesterol: 200mg | Sodium: 919mg | Potassium: 757mg | Fiber: 4g | Sugar: 3g | Vitamin A: 893IU | Vitamin C: 20mg | Calcium: 228mg | Iron: 6mg