Rack Lambsicles (with Pea and Mint Pesto)

Serve one or two of these delicious little chops for a satisfying appetizer or three to four as a main dish. The fresh and lively pesto is like a taste of spring.

Ingredients List:

  • 1 pkg SunGold 8-Bone Lamb Rack (1 lb 14 oz/865 g)
  • 1/2 tsp (2 mL) each salt and pepper

Pea and Mint Pesto:

  • 1/2 cup (125 mL) frozen peas, thawed
  • 3 tbsp (45 mL) extra-virgin olive oil
  • 1 tbsp (15 mL) finely chopped fresh mint
  • 1 tbsp (15 mL) finely chopped fresh parsley
  • 1/2 tsp (2 mL) lemon zest
  • 1 tbsp (15 mL) lemon juice
  • 1 tbsp (15 mL) grated Parmesan cheese
  • 1 clove garlic, minced
  • 1/4 tsp (1 mL) each salt and pepper

Preparation & Directions:

  • Preheat grill to medium-high heat; grease grate well.
  • Slice lamb between bones to create individual “lambsicles.”
  • Season with salt and pepper.
  • Grill lamb for 3 to 4 minutes per side for medium-rare or until instant-read thermometer inserted horizontally into thickest part of meat without hitting bone registers internal temperature of 145°F (63°C), or cook to desired doneness.

Pea and Mint Pesto:

  • Meanwhile, in food processor, pulse peas, olive oil, mint, parsley, lemon zest, lemon juice, cheese, garlic, salt and pepper until puréed.
  • Serve with “lambsicles.”


  • For medium doneness, cook lamb to internal temperature of 160°F (71°C) or 165°F (74°C) for medium-well.
  • Serve lamb with grilled asparagus for an easy appetizer.
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Prep Time: 10 minutes

Cook Time: 10 minutes

Serves: 4 to 8


Nutrition Facts (Per 1/8 recipe)

  • Calories 240
  • Fat 20g
  • Cholesterol 55mg
  • Sodium 280mg
  • Carbohydrate 1g
  • Fibre 0g
  • Sugars 0g
  • Protein 13g