The four-step method for roasting these lamb racks—a quick sear for color and flavor, a brief rest so the meat can relax, a coating of bright, lemony parsley pesto and cheesy breadcrumbs, and then a roast in a hot oven—yields lamb that’s tender, tasty, juicy, and beautiful, to boot.
Make Ahead Tips
You can make both the crumb coating and pesto up to 1 day ahead and keep them refrigerated in separate airtight containers.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I made this for a dinner party of 9 and everyone loved it. Most of the prep can be done before guests arrive and then it just needs to go in the oven. I followed the recipe exactly and it's definitely a keeper.
First try at Lamb. Easy and family loved it.
I made this on Saturday for a dinner party. I have never made lamb before and it was fantastic. The recipe is very easy and made me look a like a rock star!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?