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    Home » Backyard BBQ » Grilled Rack of Lamb with Spinach and Artichoke Pesto

    Grilled Rack of Lamb with Spinach and Artichoke Pesto

    Published: Mar 13, 2013 · Modified: Oct 24, 2022 by Linda Baker · This post may contain affiliate links

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    Grilled Rack of Lamb with Spinach and Artichoke Pesto works for either a main course entree or try them as an appetizer.

    A vibrant green artichoke pesto on top of a medium-rare lamb chop.
    Cook the chop to your preference, (mine is medium-rare) then top with the tasty artichoke pesto

    The making of Grilled Rack of Lamb with Spinach and Artichoke Pesto

    This Grilled Rack of Lamb with Spinach and Artichoke Pesto is an easy, and impressive dish. The Spinach and Artichoke Pesto turns this simple dish into something special.

    Spinach and Artichoke Pesto

    A rack of lamb usually comes with the ends already Frenched. What does that mean? It means the fat and small amounts of meat are cut from in between the bones, kind of making the bone a "handle"  That is what makes the smaller racks perfect for appetizers, your guests can take one by the bone, eat the meat, discard the bone... Look ma, no dishes!

    Frenched rack of lamb

    A "Frenched" Rack of Lamb

    How to French a rack of lamb

    If your rack isn't Frenched, ask your butcher to do it for you. Or do it yourself. It's not all that difficult, just a bit time-consuming. Taking a sharp paring or boning knife and place it alongside one side of the bone, scrape down until you get to the meaty part, then make a sharp turn and work your way up the other side.

    Cook it up

    To cook, prepare your grill to high. I cover the ends of the chops with foil to keep them from burning and grill the rack as a whole rack, cutting between the ribs when done. Lamb is best enjoyed rare to medium-rare, but if you have someone who likes theirs more well done, place their ribs back on the grill after you have separated them and cook to their desired doneness.

    Grilled Rack of Lamb

    After they are cooked, add a dollop of Spinach and Artichoke Pesto

    Grilled Rack of Lamb with Spinach and Artichoke Pesto
    Grilled Rack of Lamb with Spinach and Artichoke Pesto

    Serve with Sautéed Wild Mushrooms, Zucchini "Spaghetti" and Roasted Potatoes

    A vibrant green artichoke pesto on top of a medium-rare lamb chop.

    Grilled Rack of Lamb with Spinach and Artichoke Pesto

    LindySez
    Grilled Rack of Lamb with Spinach and Artichoke Pesto works for either a main course entree or try them as an appetizer.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Lamb, Main Course
    Cuisine American
    Servings 4 servings
    Calories 364 kcal

    Ingredients
      

    • 1 rack of lamb about 8 chops
    • 1 tablespoon extra virgin olive oil
    • Salt and pepper to taste
    • ½ cup Spinach and Artichoke Pesto or to taste

    Instructions
     

    • Prepare the grill to high. Rub the rack of lamb with olive oil; season well with salt and pepper. (To protect the exposed bones from burning, wrap them in aluminum foil before grilling). Grill to the desired degree of doneness, turning once, about 10 minutes for medium-rare. Cut chops between ribs, place a dollop of pesto on each and serve.

    Notes

    Find the recipe for Spinach and Artichoke Pesto here

    Nutrition

    Serving: 1gSodium: 283mgFiber: 1gCholesterol: 45mgCalories: 364kcalPolyunsaturated Fat: 12gSaturated Fat: 11gFat: 36gProtein: 10gCarbohydrates: 2g
    Keyword artichoke pesto, lamb chops grilled, spinach pesto, summer
    Tried this recipe?Let us know how it was!

    Related

    « Spinach and Artichoke Pesto
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    Reader Interactions

    Comments

    1. Chris

      March 21, 2013 at 4:29 pm

      Question, what is on the plate with the lamb? MUSHROOMS? I'm shocked! Or have I mis-identified them? I can tell potatoes and zucchini..

      Reply
      • LindySez

        March 21, 2013 at 4:37 pm

        Well, I don't have to LIKE them to cook them. The rest of the family loves mushrooms, so yes, that is a mix of sautéed wild mushrooms cooked in olive oil and a tad of butter, minced garlic and fresh chopped thyme. I, needless to say, enjoyed my lamb without the addition.

        Reply

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    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

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