Grilled rack of lamb with cilantro pesto

Name: Grilled rack of lamb with cilantro pesto
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Québécoise
Ingredients: 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; 2 racks of lamb (about 16 chops total), frenched, all fat removed; Flaky sea salt, for serving; 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

Preparation 20 min
Refrigeration 3 h
Cooking 25 min
Servings 4
Freezing I do not suggest

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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.