Yields8 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins
Check out this delicious rack of lamb, perfect for the Christmas barbecue! Made with the help of Olivado's extra virgin olive oil, you can watch the full instructional video here:
2 racks of lamb, about 1kg / 2.2lb. Rib bones frenched
Salt and pepper
Extra Virgin Olive Oil
For the Herb and Pistachio Pesto 2 cup shelled pistachios
1 packet mixed herb
2 garlic cloves, minced 2 Tbsp lemon juice 1 tsp salt 1/2 cup olive oil ½ cup grated Parmesan cheese
1 pack garlic bread
Serve matched with Pinot Gris
To make the pesto; Place pistachios, herbs, garlic, lemon juice and salt in blender or food processor and pulse until everything is finely chopped. Slowly stream in Extra Virgin Olive oil and process until combined. Add parmesan and pulse briefly to just combine.
Season lamb with salt and pepper allow to come to room temperature (about 20-30 minutes).Cover the bones of the lamb with foil (to prevent charring).
Heat the barbeque. Drizzle good amount of Extra Virgin Olive Oil and place on the barbeque. Close the lid and let cook for 7-8 minutes, turn over and cook for another 5-6 minutes for medium-rare. Let lamb rest 10 minutes. Cut into individual chops.
Toast Garlic Breads on the barbeque and cut into quarters.
Serve the barbecued pink lamb rack with green pesto. The lamb goes very well with chilled Pinot Gris for a special Christmas feast.