Roasted Rack of Lamb with Mint-Basil Pesto

Nutritional Information

Serving size: 1/6

Servings per recipe: 6

  • Calories 570
  • Calories from Fat 350
  • Total Fat 39g 59%
  • Saturated Fat 13g 65%
  • Cholesterol 170mg 56%
  • Sodium 420mg 18%
  • Carbohydrates 3g 1%
  • Dietary Fiber 1g 4%
  • Sugars  2g
  • Protein 52g
  • Vitamin A 8%
  • Vitamin C 4%
  • Calcium 15%
  • Iron 25%

Roasted Rack of Lamb with Mint-Basil Pesto

BUITONI® Roasted Rack of Lamb with Mint-Basil Pesto

Prep: Min

Total: Min

Serves: 6

Bring new life to your spring menu with this Roasted Rack of Lamb with Mint-Basil Pesto. This recipe couldn't be easier, or look more impressive. Serve with a fresh green salad or other spring vegetables.

 Pesto with Basil  (7 oz.)
Nutritional Facts


  • 2 (1 1/2 pounds each) frenched racks of lamb (about 8 ribs each)
  • Kosher salt and ground black pepper
  • 2 tablespoons vegetable oil
  • 1 container BUITONI Refrigerated Pesto with Basil (7 oz.), at room temperature
  • 1/3 cup chopped fresh mint leaves
  • 2 tablespoons water
  • 1 to 2 tablespoons fresh lemon juice


ALLOW lamb to come to room temperature for about 30 minutes before roasting. Season lamb on all sides with salt and pepper.

PREHEAT oven to 400° F.

HEAT oil in large oven-proof skillet over medium-high heat. Place lamb racks, fat-side-down, in skillet; sear until browned. Turn racks over and sear other side. Turn racks meat-side up; place skillet in the oven for 15 to 20 minutes or until thermometer placed in thickest portion registers 125-130° F (medium-rare). Transfer lamb racks to work surface; let rest for 10 minutes. Meanwhile, prepare the pesto.

COMBINE pesto, mint and water in medium bowl; stir well to combine. Stir in 1 tablespoon lemon juice. Taste and add 1 more tablespoon if you prefer more tang. Cut the lamb between the bones into single chops. Arrange chops on plates; drizzle with pesto.