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

Grilled Rack of Lamb with Spinach and Artichoke Pesto

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
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Lamb, Main Course
Cuisine American
Servings 4 servings
Calories 364 kcal


  • 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.


Find the recipe for Spinach and Artichoke Pesto here


Serving: 1gCalories: 364kcalCarbohydrates: 2gProtein: 10gFat: 36gSaturated Fat: 11gPolyunsaturated Fat: 12gCholesterol: 45mgSodium: 283mgFiber: 1g
Keyword artichoke pesto, lamb chops grilled, spinach pesto, summer
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