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Jalapeño-Pesto Minty Rack of Lamb

Jalapeño-Pesto Minty Rack of Lamb

This Jalapeño-Pesto Minty Rack of Lamb has a jalapeño in the pesto marinade to give a spicy twist to a favorite classic.

Some other Cavegirl Cuisine recipes you may enjoy:
Roasted Leg of Lamb with a Sweet Garlic Parsley Rub
Asian Lamb Chops with Steamed Bok Choy

Jalapeño-Pesto Minty Rack of Lamb

 

Ingredients

  • • 1 tablespoon whole grain Dijon mustard (or preferred mustard)
  • • 1 small handful of fresh mint
  • • 1 small handful of fresh parsley
  • • 3-4 cloves of garlic
  • • 2 jalapeños, ends trimmed
  • • 2 teaspoons lemon juice
  • • 1/4 cup avocodo oil (or preferred oil)
  • • sea salt and ground pepper, to taste
  • • 1 rack of lamb (8 bones), frenched (about 1.5 pounds)
  • • 2 tablespoons ghee, organic butter, or preferred cooking oil

Directions

  1. In a food processor, blend mustard, mint, parsley, garlic, jalapeños, lemon juice, oil, and salt & pepper.
  2. Brush the pesto over the rack of lamb.  Cover and refrigerate overnight.
  3. Preheat oven to 400 degrees F.
  4. In a skillet, heat ghee over medium-high heat.  Sear the lamb for 3 minutes.  Flip and sear the other side for an additional 3 minutes.  Spoon ghee over lamb a few times while it is cooking.
  5. Transfer to a baking dish.  Cook for approximately 20 minutes.  Time will vary depending on the thickness of the lamb and your doneness preference.  A meat thermomoter is key here.  I took mine out at 135 degrees F.  Let rest for 5 minutes. The meat will continue to cook while it rests. Cut between the bones and serve.
  6. Enjoy!

Ingredients

  • 1 tablespoon whole grain Dijon mustard (or preferred mustard)
  • 1 small handful of fresh mint
  • 1 small handful of fresh parsley
  • 3-4 cloves of garlic
  • 2 jalapeños, ends trimmed
  • 2 teaspoons lemon juice
  • 1/4 cup avocodo oil (or preferred oil)
  • sea salt and ground pepper, to taste
  • 1 rack of lamb (8 bones), frenched (about 1.5 pounds)
  • 2 tablespoons ghee, organic butter, or preferred cooking oil

Directions

  1. In a food processor, blend mustard, mint, parsley, garlic, jalapeños, lemon juice, oil, and salt & pepper.
  2. Brush the pesto over the rack of lamb.  Cover and refrigerate overnight.
  3. Preheat oven to 400 degrees F.
  4. In a skillet, heat ghee over medium-high heat.  Sear the lamb for 3 minutes.  Flip and sear the other side for an additional 3 minutes.  Spoon ghee over lamb a few times while it is cooking.
  5. Transfer to a baking dish.  Cook for approximately 20 minutes.  Time will vary depending on the thickness of the lamb and your doneness preference.  A meat thermomoter is key here.  I took mine out at 135 degrees F.  Let rest for 5 minutes. The meat will continue to cook while it rests. Cut between the bones and serve.
  6. Enjoy!