Lamb rack with pumpkin seed pesto

By Drum Digital
01 April 2014

Serve the lamb with the pesto and mashed potatoes.

Serves 4

Preparation time: 30 min

Standing time: 2 hours or overnight

Cooking time: 30 min

1 lamb rack (8 to 9 ribs)

60 ml (¼ c) olive oil

5 garlic cloves, crushed

2 sprigs rosemary, chopped

4 sprigs thyme, chopped

sea salt and freshly ground black pepper


250 ml (1 c) pumpkin seeds

3 garlic cloves

60 ml (¼ c) grated Parmesan cheese

small handful of mint

15 ml (1 T) lemon juice

125 ml (½ c) olive oil

salt and pepper

1        Clean the top of the rib bones well by scraping away the meat and sinew with a sharp knife. Cut the rack in half.

2        Mix the olive oil, garlic, rosemary and thyme in a bowl. Rub the meat with the mixture, wrap in clingfilm and marinate for 2 hours or preferably overnight.

3        Preheat oven to 190 °C.

4        Scrape the herbs from the lamb. Heat a large frying pan until hot and sear the fatty side of the meat until golden. Transfer to a roasting pan and roast for 20 minutes. Allow to rest before carving. Season with sea salt and black pepper.

5        Pesto: Put the pumpkin seeds on a baking sheet and toast in the oven for 4 minutes or until fragrant. Remove from the oven and allow to cool.

6        Blitz the pumpkin seeds and garlic in a food processor until fine. Add the Parmesan cheese, mint and lemon juice and blitz until well blended and thick. Add the olive oil and season with salt and pepper.


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