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Home » Recipes » Grilled Rack of Lamb with Spinach and Artichoke Pesto

Grilled Rack of Lamb with Spinach and Artichoke Pesto

Published: Mar 13, 2013 · Modified: May 29, 2022 by LindySez · 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!
« Spinach and Artichoke Pesto
How to make Rouladen (German Style Stuffed Flank Steak) »

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. 

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