Classic Herb Crusted Rack of Lamb with Mint Pesto

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Cooking Method: Roasting

Cuisine: French, Italian

Courses: Dinner

Difficulty: Intermediate

Servings: 4

Calories: 480

Description

This herb crusted rack of lamb with mint pesto is a luxurious, high-protein dish that combines tender, juicy lamb with a crispy herb crust and a refreshing mint pesto.

Ingredients

For the Lamb

1 rack of lamb (8 ribs, about 1.5–2 lbs)
2 tablespoons of olive oil
4 cloves of garlic, minced
2 tablespoons of Dijon mustard
Salt and freshly ground black pepper, to taste

For the Herb Crust

1/2 cup of fresh rosemary leaves (finely chopped)
1/2 cup of fresh thyme leaves (finely chopped)
1/4 cup of fresh parsley leaves (finely chopped)
1/4 cup of breadcrumbs (preferably panko for extra crunch)
2 tablespoons of olive oil
1 teaspoon of lemon zest
1/4 cup of grated Parmesan cheese (optional, for added depth)

For the Mint Pesto

1 large bunch of fresh mint leaves
1/2 cup of fresh basil leaves
1/4 cup of toasted pine nuts or walnuts
1 clove of garlic
1/2 cup of extra virgin olive oil
1 tablespoon of lemon juice
1/4 cup of grated Parmesan cheese
Salt and pepper, to taste

For the Herb Crusted Rack of Lamb Sides (Optional)

Roasted garlic mashed potatoes
Grilled asparagus
Honey glazed carrots or Mixed green salad

Cooking Instructions

Prepping the Lamb

1
Trim and Season
- Trim any excess fat from the rack of lamb, leaving a thin layer for flavor.
- If the ribs aren’t already frenched (cleaned of meat and fat), use a sharp knife to scrape them clean.
- Pat the lamb dry with paper towels. This step is crucial for achieving a good sear.
- Season the lamb generously with salt and freshly ground black pepper on all sides.
2
Garlic Mustard Rub
- In a small bowl, combine the minced garlic, Dijon mustard, and olive oil.
- Rub this mixture all over the lamb to create a flavorful base that will also help the herb crust adhere to the meat.

Creating the Herb Crust

3
Mix the Herbs
- In another bowl, mix the finely chopped rosemary, thyme, parsley, lemon zest, breadcrumbs, and Parmesan cheese (if using).
- Drizzle with olive oil and mix until you have a uniform texture.
4
Apply the Crust
- Press the herb mixture firmly onto the lamb’s surface, ensuring even coverage.
- The goal is to create a nice, even layer that will form a beautiful crust during roasting.

Roasting the Lamb

5
Preheat the Oven
- Set your oven to 400°F (200°C) and allow it to fully preheat.
6
Searing for Flavor
- In an oven-safe skillet or roasting pan, heat a bit of olive oil over medium-high heat.
- Place the herb-crusted rack of lamb on the skillet or roasting pan, bone-side down.
- Sear the lamb for 2–3 minutes on each side until you have a golden brown crust.
- This initial step locks in the juices and enhances flavor.
7
Oven Time
- Transfer the skillet to the preheated oven.
- Insert a meat thermometer into the thickest part of the meat, avoiding the bone.
- The ideal internal temperature for a rack of lamb depends on your preferred doneness.
- For Rare: 120–125°F (49–52°C)
- For Medium-Rare: 130–135°F (54–57°C)
- For Medium: 140–145°F (60–63°C)
- For Medium-Well: 150–155°F (65–68°C)
- For Well-Done: 160°F+ (71°C+)
8
Rest the Meat
- Once cooked, remove the lamb from the oven and loosely cover it with aluminum foil.
- Let it rest for at least 10 minutes.
- Resting is key to allowing the juices to redistribute throughout the meat, ensuring every bite is tender and succulent.

Preparing the Mint Pesto

9
Blend the Ingredients
- In your food processor or blender, combine fresh mint leaves, basil, pine nuts (or walnuts), garlic, lemon juice, and olive oil.
- Blend until you achieve a smooth, vibrant pesto sauce.
- Season with salt and pepper to taste.
10
Taste and Adjust
- If you’d like it more tangy, add a bit more lemon juice.
- If you prefer a nuttier flavor, consider adding a few extra nuts.
- The mint pesto should be refreshing and slightly bold, perfectly balancing the richness of the lamb.

Plating and Serving

11
Lamb Rack Plating
- Slice the lamb between the rib bones into individual chops.
- Arrange them elegantly on a serving platter.
- Drizzle the mint pesto over the lamb, or serve it on the side as a vibrant dipping sauce.
- Serve with roasted garlic mashed baby potatoes, grilled asparagus, and a mixed green salad dressed in a tangy vinaigrette. (Add your chosen sides)
- These sides not only complement the lamb but add color and texture to your plate.

Nutrition Facts

Servings 4

Serving Size 2 lamb chops with 2 tbsp mint pesto

Amount Per Serving
Calories 480kcal

% Daily Value *
Total Fat 32g50%
Saturated Fat 10g50%
Cholesterol 95mg32%
Sodium 320mg14%
Potassium 480mg14%
Total Carbohydrate 8g3%
Dietary Fiber 2g8%
Sugars 1g
Protein 38g76%

Vitamin A 600 IU
Vitamin C 15 mg
Calcium 80 mg
Iron 3.5 mg
Vitamin D 20 IU
Vitamin K 40 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Let the lamb come to room temperature before roasting for even cooking.
Use fresh herbs for the crust, they make a world of difference in flavor.
Toast the breadcrumbs lightly before mixing with herbs for extra crunch.
Don’t skip resting the lamb, it ensures juiciness.
For a deeper flavor, marinate the lamb in the mustard mixture for 1–2 hours before applying the crust.