This recipe is my favorite when I want something special but don’t want to spend all night in the kitchen. Grilled rack of lamb sounds fancy — and it definitely looks impressive — but it’s actually super simple to make.

The mint pesto takes it to another level. It’s fresh, bright, and the perfect match for the rich, tender lamb. This is the kind of dinner that makes a backyard evening feel like a celebration, even if it’s just a regular Wednesday.

Ingredients

For the Lamb:

• 1 rack of lamb (about 1.5–2 lbs), frenched

• 1 tbsp olive oil

• 2 garlic cloves, minced

• 1 tsp salt

• ½ tsp black pepper

For the Mint Pesto:

• 1 cup fresh mint leaves

• ½ cup fresh parsley

• ¼ cup olive oil

• 1 garlic clove

• 2 tbsp lemon juice

• Salt to taste

Instructions

1. Preheat grill to medium-high heat (around 400°F).

2. Prep the lamb: Pat dry and rub with olive oil, garlic, salt, and pepper. Let sit at room temperature while the grill heats.

3. Grill the lamb: Place rack of lamb on the grill, fat side down. Sear for 3–4 minutes, then flip. Continue grilling for 15–20 minutes, turning occasionally, until internal temp reaches 130–135°F for medium-rare.

4. Make the mint pesto: While the lamb grills, blend mint, parsley, garlic, lemon juice, and olive oil in a food processor until smooth. Season with salt.

5. Rest the lamb for 10 minutes, then slice into chops and spoon pesto over the top.

Sarah’s Tips

• You can roast the lamb in the oven at 400°F if needed — same timing.

• Mint pesto keeps well for 2–3 days in the fridge.

• Serve with roasted potatoes or grilled asparagus for a full meal.

Nutrition (Per Serving)

• Calories: 420

• Protein: 33g

• Carbs: 2g

• Fat: 31g

• Fiber: 1g

• Sugar: 0g