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Pesto Rack of Lamb

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4


    •    12 lamb cutlets (about 1.2 - 1.3kg rack of lamb)
    •    2 tbsps oil
    •    1 cup dry breadcrumbs
    •    100grams finely grated parmegiano reggiano
    •    3 tbsps oil
    •    1/4 toasted nuts (I used cashews)
    •    1.5 bunch fresh parsley with a few sprigs of fresh basil, mint and whatever fresh herbs you like
    •    salt and pepper
    •    2 tbsps mustard

For Pommes Puree:

    •    1 kg potatoes
    •    250grams best butter
    •    1 cup whole milk
    •    salt to taste


For Pommes Puree:

  1. Make the Pommes puree first. Scrub and clean the whole potatoes, leaving the skin on. In a large saucepan, bring water to the boil and cook them uncovered over moderate heat until a knife can be inserted into the potato easily. Drain immediately. Bring 1 cup of milk just to the boil and set aside.
  2. Pass the potatoes through a potato ricer with the finest setting and put into a heavy bottomed saucepan on low heat. With a flat bottomed spatula, stir the potato vigorously for 5 minutes to remove all moisture. Add 1 tablespoon of butter at a time until it is throughly incorporated. Your arm may be sore by the end of this but it's worth it, trust me.
  3. Slowly add the milk a little at a time or in a thin stream if you have someone to help you. Ensure that it is fully incorporated. Season with salt and pepper.  Pass the potatoes through a fine mesh sieve into another heavy bottomed saucepan. If the puree is too heavy oor stiff, add more butter and milk stirring all the time. This can be made up to 1 hour in advance. To keep warm, place in the top of a double boiler, uncovered, over simmering water and stir occasionally to keep smooth.

For Lamb Rack:

  1. Preheat oven to 200C/400F and line a baking tray with parchment. Season lamb cutlets with salt and pepper. In a medium-hot saucepan add oil and sear lamb cutlets on sides and across the fat at the back (I find it easier to sear one side, then teh back adn then the other side). Then place on parchment lined baking tray and bake for 7 minutes. While the cutlets are baking, add the breadcrumbs, herbs, reggiano and process. Add oil until it comes together almost like a pesto. Place in a shallow plate or bowl.
  2. When lamb is ready, brush the fat side with mustard and then press into the pesto mix. When you are ready to serve it, bake it in the oven for a further 2-3 minutes. Serve with pommes puree.

This great family recipe is thanks to Not-Quite-Nigella Recipes at


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