Rack of Lamb with Mint-Basil Pesto

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Wine Tasting Party

Rated: 5 stars out of 5Rate itRead users' reviews (47)

Cook Time:
40 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 20 min
Inactive Prep: 10 min
Cook: 40 min
Total:: 1 hr 10 min

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Ingredients

1 1/2 cups lightly packed fresh mint leaves
3/4 cup lightly packed fresh basil leaves
1/2 cup walnuts, toasted
2 tablespoons freshly grated Parmesan
2 tablespoons fresh lemon juice
2 garlic cloves
3/4 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/3 cup plus 2 tablespoons extra-virgin olive oil
3 (1 1/2-pounds each) racks of lamb, trimmed and frenched

Directions

Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy.

Preheat the oven to 400 degrees F.

enerously sprinkle the lamb racks with salt and pepper. Heat the remaining 2 tablespoons oil in a grill pan or heavy large skillet over high heat. Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side. Transfer the lamb rack meat side up on a heavy large baking sheet. Repeat with the remaining 2 lamb racks.

Roast the lamb in the oven until cooked to desired doneness, about 20 minutes for medium-rare. Transfer the lamb racks to a work surface. Set aside for 10 minutes. Cut the lamb between the bones into single chops. Spread the pesto over 1 cut side of each chop. Arrange the chops, pesto side up, on plates or a platter, and serve.

Do-Ahead Tip: The pesto and lamb racks may be prepared up to this point 1 day ahead. Cover the pesto and lamb separately and refrigerate. Allow extra time for the chilled lamb to roast.

Alternately, the racks of lamb can be sliced then broiled before serving. To broil the lamb: Use 18 to 24 meaty single lamb rib chops (about 2 1/2 ounces each, from 3 racks of lamb). Preheat the broiler. Arrange the lamb chops in a single layer over 2 heavy baking sheets. Lightly brush the lamb chops with oil and sprinkle with salt and pepper. Watching closely, broil the lamb chops 3 inches from the heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Spread the pesto over the chops. Arrange the chops pesto side up on plates or a platter, and serve.

RECOMMENDED WINE #1: Boroli Barolo 1998

REGION/ORIGIN: Barolo, Piedmont

GRAPE/VARIETAL: Nebbiolo

RECOMMENDED WINE #2: Avignonesi Vino Nobile d'Montepulciano 2001

REGION/ORIGIN: Montepulciano, Tuscany

GRAPE/VARIETAL: Sangiovese (Prugnolo Gentile - local clone of sangiovese)

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Comments & Reviews

recipe Rack of Lamb with Mint-Basil Pesto
Caitlin San Francisco, CA 09-02-2009
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Seriously delicious
Rated: 5 stars out of 5

Super easy and incredibly tasty. The lamb did take about 35-40 minutes in my oven to reach 165 for med rare, but it came out... perfectly! Everyone raved about both the lamb and the mint basil pesto topping. I definitely prefer this recipe to other herb-crusted rack of lamb recipes -- the raw pesto gives it a fresh, clean taste.Read more
recipe Rack of Lamb with Mint-Basil Pesto
Stephanie Murphy, TX 04-18-2009
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Pesto Makes this a 5 Star recipe
Rated: 5 stars out of 5

This is our first time to make pesto or lamb and we loved it. The other reviewer was right - pile on the pesto. It is... really yummy. Definitely a keeper and easy to do. We recommend making the pesto ahead of time.Read more
recipe Rack of Lamb with Mint-Basil Pesto
null null, null 04-16-2009
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Another Rack of Lamb recipe
Rated: 5 stars out of 5

Just sharing a rack of lamb recipe i LOVE!! http://miocibo.com/2009/04/09/lamb-rack-roast-easter-passover-recipe/ :)
recipe Rack of Lamb with Mint-Basil Pesto
Robert Norristown, PA 04-11-2009
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Pesto too salty
Rated: 3 stars out of 5

I just made the pesto ahead of time to try it out. I'm surprised no one commented that the pesto had way too much salt. I... even made a mistake with the amount of extra-virgin olive oil (i.e. double what the recipe called for), and it still tastes too salty. I could only imagine how it would taste with only 1/3 cup of olive oil. I'm hoping that once I spread it on the lamb, which I am not going to season with salt, that it won't be so over-powering. And by the way, I do know the difference between a teaspoon and a tablespoon. Let me conclude by saying that aside from the salt, I think this is a very good pesto.Read more
recipe Rack of Lamb with Mint-Basil Pesto
Jean Little Elm, TX 02-22-2009
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THE BEST!
Rated: 5 stars out of 5

The 1st time I ever tried making a rack of lamb, I used this recipe -- that was 4 months ago. We've had it 3 times since... then and I just made it for my folks; simply AWESOME. Pile on the pesto, tastes great. I don't think I need any additional recipes for rack of lamb, this is the best!Read more
recipe Rack of Lamb with Mint-Basil Pesto
Albert San Jose, CA 02-09-2009
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Easy and super delicious
Rated: 5 stars out of 5

This was fun to prepare, especially the pesto (got to use my kitchen power tool - food processor!). Lamb was tender and... tasty. Well complemented by Giada's Roasted Baby Patatoes with Herbs recipe.Read more