Cilantro Crusted Rack of Lamb

"Please be aware of the walnut ingredient; anyone with nut-allergies should eliminate this ingredient from the recipe. Lamb is one of my favourite meats to prepare. More lamb recipes are forthcoming. A good friend from Calgary emailed this recipe to me in 1999. (Source: Cold Weather Cooking, Sara Leah Chase) It is a keeper. Serve with Mint Salsa Verde - recipe also included in this post (Source: Nantucket Open House Cookbook, Sara Leah Chase)"
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Ready In:




  • Preheat Oven to 450 degrees F.
  • Place the garlic, walnuts and cilantro in food processor and process to a coarse paste.
  • Add lemon juice, olive oil and parmesan.
  • Process until smooth.
  • Season with cayenne salt and ground pepper.
  • Coat the lamb racks generously on both sides with the cilantro pesto (if there is extra pesto, save it to serve with the cooked lamb).
  • Place the lamb racks meat side down, in a shallow roasting pan.
  • Roast 15-20 minutes, uncovered, for medium-rare meat.
  • Let the lamb rest for5-10 minutes before carving.
  • Using a sharp carving knife, cut the racks between the bones, into chops.
  • Serve 3-4 chops per person.
  • Place parsley, scallions and mint in food processor fitted with the steel blade Process to make a smooth green paste.
  • Add the anchovies, garlic and lemon juice and process again until smooth.
  • With the machine running, pour the oil in a steady stream through the feed tube.
  • This makes a glistening green sauce.
  • Transfer the sauce to a bowl and stir in the eggs and capers.
  • Season to taste with salt and pepper.
  • Store in refrigerator, but let warm to room temperature before serving.
  • Recipe is sufficient for 10-20 guests (at a barbeque for instance), but you can halve it easily for smaller dinner party.

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