Rack of Lamb with Pistachio-Mint Pesto

Yield: 4-6 Servings

Chef: Chef Brian Streeter

Rack of Lamb with Pistachio-Mint Pesto


  • 2 lamb racks, frenched
  • 4 T. extra virgin olive oil
  • 2 tsp. ras el hanut (Moroccan spice blend)
  • 2 cloves garlic, mashed
  • 1 tsp. kosher salt
  • ½ c. pistachios
  • 1 c. flat leaf parsley leaves
  • ¼ c. mint
  • 2 cloves garlic
  • ½ extra virgin olive oil
  • 2 tsp. lemon juice
  • kosher salt


To marinate lamb, rub with olive oil, spices, garlic and salt. Cover and refrigerate overnight. For the pesto, place pistachios, parsley, mint and garlic in the work bowl of a food processor. Pulse machine while drizzling in the olive oil. Do not over process until smooth. You want to keep the consistency rough.  Add lemon juice and season with salt.

To serve, preheat oven to 400ºF. Remove lamb from the refrigerator and allow to come to room temperature. Heat a skillet over high heat. Sear lamb on both sides and transfer skillet to the oven. Cook for about 10 minutes for medium rare or to desired doneness. Remove from the oven and let rest for 5 minutes. Cut into chops and serve with a spoonful of the pistachio mint pesto.

Enjoy with a glass of Cakebread Cellars Cabernet Sauvignon, Suscol Springs, Napa Valley