We love lamb racks! They pair beautifully with this fresh and vibrant coriander pesto.

If coriander isn’t your thing, you can swap it out for basil or parsley.

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Serves 3-4

Ingredients

1 ½ bunches of coriander
¼ cup pine nuts, almonds or cashews
¼ cup Parmesan cheese, grated
¼ cup olive oil
2 lamb racks
1 tbsp olive oil
1 tsp salt
1 tsp pepper

Method

Preheat oven to 180°C.

Heat an oven-proof frypan over medium-high heat.

Rub lamb with olive oil, salt and good amount of pepper, and place in the hot pan.

Seal all sides of the racks, then place in the oven to cook through. Roast for around 15 mins for medium or until cooked to your liking.

Meanwhile, place coriander, nuts, Parmesan, salt and pepper in a small food processor and blitz for about 30 seconds.

Add olive oil and blitz until well combined.

If the pesto looks a little thick, slowly add more olive oil until it gets to a consistency you like.

Remove the lamb from the oven, cover and rest for around 10 – 15 mins.

Serve with the pesto.

Any leftover pesto can be stored in an airtight container in the fridge for a few days or you can freeze it for a couple of months.