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Perfect Reverse Seared Rack of Lamb Recipe with Easy Mint Walnut Pesto

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This recipe features a reverse sear method for perfectly cooked rack of lamb paired with a fresh, nutty mint walnut pesto. It delivers a tender, juicy interior with a crisp, caramelized crust and a flavorful herb twist.

Ingredients

Scale
  • 1 rack of lamb (about 8 ribs, 1.5 to 2 lbs / 700 to 900 g), frenched
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 cup fresh mint leaves, packed
  • 1/2 cup walnuts, toasted
  • 1/4 cup grated Parmesan cheese (or nutritional yeast for dairy-free option)
  • 2 cloves garlic
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste

Instructions

  1. Remove the rack of lamb from the fridge 30 minutes before cooking to come to room temperature. Trim any excess fat if needed. Pat dry with paper towels. Season all over with kosher salt, freshly ground black pepper, minced garlic, and chopped rosemary. Let it sit while you prepare your oven and pesto.
  2. Preheat your oven to 275°F (135°C). Place your cast iron skillet or roasting pan inside to heat up as well.
  3. Carefully remove the hot skillet from the oven and add 1 tablespoon of olive oil. Place the lamb rack bone-side down in the skillet. Transfer the skillet to the oven and roast until the internal temperature reaches 115-120°F (46-49°C) for medium-rare, approximately 30-35 minutes. Use a meat thermometer to check.
  4. While the lamb roasts, combine the fresh mint leaves, toasted walnuts, Parmesan cheese, garlic cloves, lemon juice, and olive oil in a food processor. Pulse until roughly combined but still a bit chunky. Season with salt and pepper to taste. Set aside.
  5. Remove the lamb from the oven and transfer it to a plate. Increase the heat on the stove to medium-high. Add the remaining tablespoon of olive oil to the skillet. When shimmering, place the lamb fat-side down and sear for about 2 minutes per side, including the ends, until a deep golden crust forms.
  6. Transfer the lamb to a cutting board, tent loosely with foil, and let rest for 10 minutes.
  7. Using a sharp knife, slice the rack into individual chops between the bones. Plate with a generous dollop of mint walnut pesto on top or alongside. Serve immediately.

Notes

Remove lamb from fridge 30 minutes before cooking to reach room temperature. Use a digital meat thermometer for best results. Do not over-process pesto; keep some texture. Rest meat for 10 minutes after cooking to retain juices. Toast walnuts before making pesto for enhanced flavor. If you don’t have cast iron, a heavy-bottomed stainless steel pan can be used but may yield less crust. Pesto can be made a day ahead and stored in the fridge. Leftovers keep for 2 days refrigerated; reheat gently at 275°F (135°C).

Nutrition

Keywords: rack of lamb, reverse sear, mint walnut pesto, lamb recipe, easy lamb, dinner party, special occasion, herb pesto

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