Grilled Rack of Lamb with Spinach and Artichoke Pesto

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grilled lamb with artichoke spinach 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

Photo Credit: Christian Jung/123RF



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


  • 1 rack of lamb (about 8 chops)
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper, to taste
  • 1/2 cup Spinach and Artichoke Pesto, or to taste


Step 1

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.


Grilled Rack of Lamb with Spinach and Artichoke Pesto

Grilled Rack of Lamb with Spinach and Artichoke Pesto

Served with Sautéed Wild Mushrooms, Zucchini “Spaghetti” and Roasted Potatoes

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Recipe Comments

  1. posted by Chris on March 21, 2013

    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..

    • posted by LindySez on March 21, 2013

      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.


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Nutritional Info

This information is per serving.
  • Calories
  • Protein
  • Carbohydrate
  • Dietary Fiber
  • Cholesterol
  • sodium
  • Fat
    36g (11g Sat, 8g Mono, 4g Poly)

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