Pistachio Pesto Rack of Lamb

25 minutes / 4 people


  • 1 Rack of Lamb
  • Salt + Pepper
  • 2 tbsp Oil
  • ½ Cup Sacla Arugula Pesto
  • u2153 Cup Finely Chopped Pistachios
  • 1 Tablespoon DIjon Mustard
  1. Preheat the oven for 400ºF.
  2. Season the rack of lamb on all sides with salt and pepper.
  3. Heat a pan on the stove with the oil. Once hot, sear all sides of the rack of lamb 3-4 minutes each side, until browned.
  4. Once seared, remove the rack of lamb from the pan and place on a parchment paper or aluminum foil lined baking sheet.
  5. Combine the Sacla Arugula Pesto, chopped pistachios and dijon mustard until completely mixed.
  6. Using a spoon, schmear the pesto mixture onto all sides of the rack of lamb, except for the bones.
  7. Once fully covered, place the pesto-covered rack of lamb into the oven on the baking sheet.
  8. Roast for 25-30 minutes, until the internal temperature of the lamb reaches 145ºF. 
  9. Once cooked to 145ºF, remove from the oven and let rest for 10-15 minutes.
  10. Cut into pieces and serve.