Grilled Rack of Lamb with Spinach and Artichoke Pesto works for either a main course entree or try them as an appetizer.
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.
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!
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.
After they are cooked, add a dollop of Spinach and Artichoke Pesto
Serve with Sautéed Wild Mushrooms, Zucchini "Spaghetti" and Roasted Potatoes
Grilled Rack of Lamb with Spinach and Artichoke Pesto
- 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
- 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.