Rack of lamb with pesto

Serves: 6
Preparation time: 20 minutes
Cooking time: 30 minutes

rack of lamb with pestoIngredients:

2 tbsp balsamic glaze
2 tbsp olive oil
3 sprigs rosemary, torn
4 garlic cloves, chopped
2 racks of lamb, around 1.4kg (3.3lb) in total 

For the pesto:

350g (12oz) broad beans
5 tbsp olive oil
1 garlic clove, crushed
25g (1oz) pine nuts
25g (1oz) fresh basil
50g (2oz) finely grated Parmesan
1 tbsp fresh lemon juice


1 To make the pesto, drop the beans into a pan of boiling water, bring to the boil and simmer for just a couple of minutes. Drain and refresh under cold water. Drain well and peel. Place in a food processor along with the remaining pesto ingredients and whiz to a textured paste. Season to taste and set aside until needed.

2 Preheat the oven to 220°C/R7. Combine the balsamic glaze, olive oil, rosemary and garlic and season well. Slash the fat on the lamb and smother with the glaze. Allow to marinade in the bowl for 30 minutes or so.

3 Place the lamb side by side on a roasting tin, fat side up, and roast for 30 minutes for pink, add an extra 5 minutes for medium. Allow to stand for 10 minutes before carving. Serve with creamy mash, steamed vegetables and a good spoonful of pesto.

Expert tip…

Why not try substituting broad beans for blanched fresh peas or soya beans? You’ll need around 250g (9oz) in total and you probably won’t need to add as much oil.

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