Mint & Macadamia Pesto Crusted Lamb Rack

I love serendipitous finds at the grocery store… Looking around my local, and hankering for some grilled lamb, I spotted some in one of those freezer bins near the meat department.

Lamb is ALWAYS expensive at my local store, but today… Rack of New Zealand Lamb at $7.00/lbs!? Holy fuck!!! What an amazing price for around these parts.

Guess who left with 7 racks in his basket? Yeah, that’s right me!!! I love lamb. And on top of that it is grass fed!! Oh Yeah!!

Of course I went back the next day to grab some more, but no luck… It was all gone. Go figure!?


  • 1 Rack of Lamb
  • 1 cup fresh basil leaves, packed
  • 1/2 cup extra virgin olive oil
  • 1/2 cup Raw Macadamia Nuts (coarse chopped)
  • 2 tbsp Fish Sauce (sugar free)
  • 3-5 Garlic Cloves (minced)
  • Salt and freshly ground black pepper to taste


  1. Put all of the ingredients into a food processor or blender and combine until smooth.
  2. Pat the rack of lamb dry with a paper towel.
  3. In a pan or bowl, cover the lamb with a nice coating of pesto and let sit to marinate it for about an hour in the fridge.
  4. You can either roast the rack at this point or grill it… It’s up to you. (I prefer grilling it)
  5. Roasting:  25-40 minutes in a hot oven depending on desired doneness.
  6. Grilling: Sear both sides of the rack on a high grill… #-4 minutes a side. Then move to the top rack, reduce the heat and cook another 20-40 minutes depending on desired doneness.
  7. Let sit on counter tented in foil for 5-10 minutes and then carve down between each rib.

Serves 2 Paleo peeps or 3-4 regular peeps J

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