Mint and lamb are a classic combination. Fire up the grill and try this twist on a timeless match!

Prep: 5 mins Cook: 25 mins Serves: 4 Cut: Racks


Main Ingredients

2 frozen New Zealand Spring Lamb Frenched Racks of Lamb, thawed
3 tablespoons (45 ml) vegetable oil
4 cloves garlic, minced
0.75 tablespoons each salt and freshly ground pepper

Ingredients for Mint Pesto

2 cups fresh mint leaves
1 cup fresh parsley leaves
1/2 cup sunflower seeds
1/4 cup grated Parmesan cheese
2 tablespoons (30 ml) lemon juice
3 cloves garlics
1/4 teaspoon salt
2/3 cup (150 ml) extra virgin olive oil


  1. Place the mint, parsley, sunflower seeds, Parmesan, lemon juice, garlic and salt in a food processor. Pulse until finely chopped.
  2. With the motor running, slowly drizzle in the oil until well combined. Set aside.
  3. Preheat grill to medium-high heat; grease grate well.
  4. Whisk oil with garlic, salt and pepper; rub all over the racks of lamb.
  5. Place the racks on the grill, meaty side down. Grill for 5 minutes or until golden brown.
  6. Turn off the burner directly under the lamb. Close the lid.
  7. Cook, over indirect heat, for 20 minutes for medium-rare or until the internal temperature registers 140°F (60°C) when an instant read thermometer is inserted into the center of the rack.
  8. Transfer to a carving board and tent with foil. Let stand for 10 minutes. Cut into individual chops. Serve with Mint Pesto.

Hints and Tips

For medium doneness remove the racks when the temperature registers 155°F (68°C)
For medium-well the temperature should read 160°F (71°C). The temperature will rise 5°F during resting.
Substitute pumpkin seeds for the sunflower seeds, if desired.

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New Zealand Spring Lamb is Available at These Fine Retailers

*All cuts not available at all retailers