Grilled rack of lamb with cilantro pesto
- Preparation 20 min
- Refrigeration 3 h
- Cooking 25 min
- Servings 4
- Freezing I do not suggest
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🐑 My favourite protein, no competition
Lamb is honestly my all-time favourite protein. A good rack cooked just right with a little sauce on the side. It’s delicious every single time. This time I wanted to throw it on the barbecue, and I had a ton of fresh cilantro sitting around. I thought: why not a cilantro pesto? It turned out to be one of the best racks of lamb I’ve ever had. I seriously suggest you give it a try.
🌿 A pesto born from the fridge
I had some almonds lying around, pine nuts, pecorino. I threw it all together with my cilantro. The result is fresh, a little punchy, and cuts right through the richness of the lamb. It’s the kind of pesto that proves the best recipes often come from whatever you already have on hand.
🔥 The 2-zone technique, my secret
The rack of lamb gets seared on all sides, then you close off one side of the barbecue to finish the cooking with indirect heat. That’s the technique that gives you a beautiful golden crust without drying out the inside. The number one mistake to avoid is overcooking it. It gets tough and you lose all that flavour.
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🔪 Trim your rack generously
I remove as much fat as possible and clean around the bones well before marinating. A well-trimmed rack sears better on the grill and avoids uncontrollable flare-ups when searing.
⚠️ Watch out for flare-ups
The oil from the marinade causes the flames to shoot up when it hits the hot grill. Keep an eye on things during the sear and don’t hesitate to move the racks around as needed to prevent burning.
🌡️ Whatever you do, don’t overcook it
The number one mistake with a rack of lamb is overcooking it. It gets tough and you lose all that great flavour. Aim for 128 to 130 °F before pulling it off the grill. The residual heat from resting does the rest.
🔥 The 2-zone technique is a must
Sear hard on all sides over high heat, then turn off one side of the barbecue to finish with indirect heat, bones facing down. That’s what gives you a golden crust without drying out the inside.
🧊 The pesto freezes too
On top of keeping well in the fridge, this cilantro pesto freezes beautifully. Make a double batch and freeze the extra in a small container, ready to pull out for your next cookout.
♨️ How to reheat leftovers
Reheat the lamb gently in the oven or air fryer at low temperature. The goal is to warm it through, not re-cook it. So keep a close eye on it.
✅ What to serve with my grilled rack of lamb with cilantro pesto?
It’s perfect alongside my Lemon rack of lamb to mix up the flavours on the same table, or with a Orzo salad with bocconcini cheese, pesto and garden vegetables to stay on theme.
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Marinade
- 1 tbsp (15 ml) herbes de Provence
- 2 tbsp (30 ml) white wine
- ¼ cup (60 ml) olive oil
- 2 cloves garlic, finely minced
- 1 tsp (5 ml) honey
- Juice of ½ lemon
- Zest of 1 lemon
- Salt and freshly ground pepper
Lamb
- 2 racks of lamb (about 16 chops total), frenched, all fat removed
- Flaky sea salt, for serving
Cilantro pesto
- ⅓ cup (80 ml) whole almonds, roughly chopped
- ¼ cup (60 ml) pine nuts
- 2 packed cups (500 ml) fresh cilantro, large stems removed (about one large bunch)
- 2 cloves garlic, roughly chopped
- ¼ cup (60 ml) pecorino romano, finely grated
- Zest of ½ lemon
- Juice of ½ lemon
- ½ tsp (2.5 ml) salt
- ¼ tsp (1.25 ml) freshly ground pepper
- ½ cup (125 ml) olive oil
- 2 tbsp (30 ml) olive oil, to adjust texture at the end
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Preparation
- In a bowl, whisk together the olive oil, garlic, herbes de Provence, white wine, honey, lemon juice, and lemon zest. Season generously with salt and pepper.
- Place the racks of lamb in a dish or resealable bag, pour in the marinade, and coat the meat well. Refrigerate for 3 hours.
- Meanwhile, make the pesto. In a food processor, combine the almonds, pine nuts, cilantro, garlic, pecorino, lemon zest and juice, salt, pepper, and the ½ cup of olive oil. Blend until smooth. Taste and adjust salt and lemon. Transfer to a bowl and stir in the remaining 2 tbsp of olive oil with a spoon.
- Remove the lamb from the fridge 30 minutes before cooking to bring it to room temperature. Pat off excess marinade with paper towels. Dry meat sears much better on the grill.
- Preheat the barbecue to high heat (about 500 °F / 260 °C), all burners on. Clean and oil the grate.
- Sear the racks of lamb for 2 to 3 minutes per side, including the fat side, until well coloured and nicely marked. Watch out for flare-ups. The oil from the marinade can cause the flames to shoot up.
- Turn off one side of the barbecue and reduce the other to medium heat. Move the racks to the off side, bones facing down, and close the lid. Continue cooking with indirect heat for 12 to 18 minutes, until the internal temperature reaches 130 °F (54 °C) for medium-rare.
- Remove from the grill, wrap the racks in aluminum foil, and let rest for 5 minutes. The temperature will rise about 5 degrees during resting.
- Slice between the bones, drizzle generously with pesto, add a good drizzle of olive oil and some fleur de sel, and serve.
The best method is 2-zone cooking. Sear the rack over high heat on all sides, including the fat side, then move it to indirect heat to finish cooking gently, bones facing down. You get a great crust without drying out the inside.
Around 128 to 130 °F for medium-rare, before pulling it off the grill. The temperature continues to rise about 5 degrees during resting, so don’t go past that point. Otherwise the lamb gets dry and loses its flavour.
Yes, no problem at all. It keeps for several days in the fridge in an airtight container, and it also freezes very well. Make a double batch and keep the extra for your next cookout.
Gently, in the oven or air fryer at low temperature. The goal is to warm the meat through without re-cooking it, so check often to make sure it doesn’t get tough.
It’s delicious with my lemon rack of lamb for a big grill spread, or with a orzo salad with bocconcini cheese, pesto and garden vegetables.
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