Recipe bucket

Rosemary & Garlic Rack of Lamb with Mint Pesto


Prep time: 10mins + 30mins to marinate
Cooking time: 20mins + 10mins resting time

For the lamb:
1 rack of lamb (around 450g), trimmed
4 tbsp olive oil
3 tsp Cole & Mason dry rosemary
Salt & pepper to taste
4 garlic cloves
Zest of 1 lemon

For the mint pesto:
A bunch of fresh mint, leaves only
Zest of 1 lemon
2 tbsp pine nuts
2 tbsp lemon juice
Salt & pepper to taste
3 tbsp olive oil
2 tbsp water or as needed
1 tbsp honey or to taste


In a food processor or chopper, combine olive oil, rosemary, salt & pepper, garlic cloves and lemon zest and pulse for a few seconds until well combined but slightly lumpy. Rub the marinade into the skin of the lamb and ensure it’s well coated from all sides. Leave to marinate at room temperature for at least 30 minutes. You can also marinate it overnight in the fridge, just allow the lamb to sit on the side for at least 30mins to get to the room temperature before cooking.

Preheat the oven to 180C fan. Heat up a pan until very hot. Sear the lamb for 1 minute on each side. Transfer to an oven tray/baking sheet and roast for 15-20 minutes (for medium rare) until the crust is crisp. Remove from the oven and leave to rest for 10mins.

Whilst the lamb is cooking, prepare the mint pesto by combining all pesto ingredients in a food processor and blitzing until smooth.

To serve the lamb, slice it into chops and serve with your choice of greens with a generous drizzle of mint pesto.

This rosemary & garlic rack of lamb is a perfect elegant piece for any party, as well as a family dinner. A total winner for any occasion & it requires a minimum effort to cook too.