Pesto crusted rack of lamb

Matt Dawson and Allegra McEvedy cook succulent lamb coated with crispy herbed crumbs in this elegant dinner party dish
By Matt Dawson
Pesto crusted rack of lamb
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 splashes of olive oil
  • 2 rack of lamb, each with four bones, chined and French trimmed
  • 1/2 garlic cloves
  • A handful of basil leaves
  • 35 g pine nuts
  • 20 g parmesan, grated
  • Handful of dry breadcrumbs
  • Dijon mustard


1. Heat a splash of olive oil in a large frying pan. Season the lamb with salt and pepper, and then lay the racks fat side down into the pan. Fry until the skin has turned a deep brown.

2. Peel the garlic clove and roughly chop. Put the garlic, a handful of basil leaves, and the pine nuts into a food processor, and blitz until it forms a rough paste, then tip into a mixing bowl.

3. Add the grated parmesan, then add the breadcrumbs to the mixture, and season with salt and pepper. Use a splash of olive oil and stir to bring it all together into a pesto. Preheat the oven to 200C/180C fan/gas 6.

4. Brush the lamb with dijon mustard, and then pat the pesto mixture on to form a crust, pressing it on with your hands.

5. Put the lamb onto a roasting tin and then into the oven and cook for 12-15 minutes. Rest briefly before cutting into slices.

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