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Rack of Lamb with Mint Pesto Recipe

Rack of Lamb with Mint Pesto

Rack of Lamb is a strikingly impressive main dish that’s super easy to make. This recipe from Featured Chef Laura Reigel, makes a gorgeous centerpiece for any holiday table. If you’ve been afraid to cook a lamb in the past, let me talk you through it. With a simple dry rub, you can transform a rack of lamb into a gourmet dinner. You can either grill or roast the lamb. Either way, you’ll have a restaurant-worthy menu on the table in no time.

Rack of Lamb Recipe

By: Laura Reigel | Foodology Geek

Prep Time: 2 Hours

Cook Time: 20 Minutes

Resting Time: 10 Minutes

Total Time: 2 Hours 

Course: Main Course

Cuisine: Mediterranean 

Rack of Lamb Rub ingredients


Dry Rub For Lamb

  • ▢ 2 tablespoons sea salt
  • ▢ 2 to 3 tablespoons fresh mint
  • ▢ 1 to 2 teaspoons rosemary
  • ▢ 2 tablespoons lemon zest
  • ▢ 1 teaspoon black pepper

Mint Pesto

  • ▢ 2 to 3 cloves garlic
  • ▢ ⅓ cup fresh mint
  • ▢ 2 teaspoons rosemary
  • ▢ ¼ cup walnuts
  • ▢ ¼ cup parmesan cheese
  • ▢ ⅓ cup olive oil


  • Wrap each Rack of Lamb rib bone with a small amount of aluminum foil. Sometimes, a rib roast will come from the butcher with the ribs already fitted with a protective cover.
  • Mint Dry Rub: Combine all ingredients in a small food processor and pulse until the herbs and lemon zest are combined thoroughly with the salt. (2 tablespoons sea salt, 2 to 3 tablespoons fresh mint, 1 to 2 teaspoons rosemary, 2 tablespoons lemon zest, 1 teaspoon black pepper)
  • Add the dry rub to the Rack of Lamb and allow it to sit at room temperature for at least an hour before cooking. [you may not use all the dry rub]

How To Grill a Rack Of Lamb

  • Set up your grill for indirect heat and bring the temperature to 400℉ [204℃]
  • Start by searing the lamb on the hot side of the grill for 3 to 4 minutes on each side. You want to get some color on the outside of the lamb.
  • Place the lamb on the cooler side of the grill, fat side up. Insert a probe thermometer.
  • Close the lid and grill the lamb over indirect heat until the internal temperature reaches. 125℉ [52℃] for medium-rare.
  • Remove the lamb from the grill, cover with aluminum foil, and rest for at least 10 minutes before slicing.

How To Roast A Rack Of Lamb In The Oven

  • Preheat your oven to 450℉ [232℃].
  • Place the lamb in the oven fat side up. Insert a probe thermometer.
  • Roast the lamb until the internal temperature reaches 125℉ [52℃] for medium-rare.
  • Remove the lamb from the oven, cover with aluminum foil, and rest for at least 10 minutes before slicing.
Rack of lamb reverse angel

Mint Pesto

  • Add all of the ingredients, except the olive oil, to a food processor. Pulse to combine all of the ingredients. (2 to 3 cloves garlic, ⅓ cup fresh mint, 2 teaspoons rosemary, ¼ cup walnuts, ¼ cup parmesan cheese)
  • Turn the food processor on and drizzle the olive oil in slowly. (⅓ cup olive oil)


Serving: 2chops
Calories: 466kcal
Carbohydrates: 1g
Protein: 18g
Fat: 43g
Saturated Fat: 19g
Cholesterol: 94mg
Sodium: 3559mg
Fiber: 1g
Sugar: 1g
Calcium: 33mg
Iron: 2mg

There is little need for further comment on this Rack of Lamb recipe. Not only is Laura’s presentation show-stopping, but the flavor combinations are simply exquisite. One can almost smell the fresh, savory ingredients that bring this Rack of Lamb roast to life! For more enticing recipes, make sure to visit our US Wellness Meats Discover Blog and uncover a plethora of ways to use your haul of 100% grass-fed and finished, pastured, and regenerative meats.


Introducing Laura Reigel, our featured chef for November 2024. As a lifelong food enthusiast, Laura pursued her passion for cooking full-time after retiring from her 18-year career solving homicides as a DNA Analyst and Forensic Investigator. Growing up as the daughter of a military father, she has been exposed to various ethnic backgrounds, significantly influencing her culinary style. Laura’s love for cooking is reflected in her dedication to using high-quality ingredients and in the time she spends perfecting her recipes, drawing on her scientific background in the kitchen. As the Head Content Creator at Foodology Geek and the author of Beast Bowl Nutrition, Laura encourages, “Don’t be afraid to eat meat!!” a statement we wholeheartedly agree with. Find Laura on social: Amazon, FB, IG, X, YouTube, Linkedin, TikTok, and Pinterest.