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Grilled / Roasted Rack of Lamb
with sundried tomato pesto

Active: 25 min Total: 50 min
Rack of lamb may feel 'fancy,' but it's also a really easy-to-prepare protein. Whether you're enjoying lamb or grilled portobello mushrooms for our veggie version, both are going to be great topped with our already-made pesto from last night.
Smarts: If rack of lamb is out of your budget, go for another type of red meat like a sirloin or strip steak. We get ours vacuum-packed at Costco and it's about $15 / rack.


Beet and Farro Salad:
  • Beets - 2
  • Dijon mustard - 2 tsp
  • Balsamic vinegar - 2 Tbsp
  • Olive oil - 1/4 cup
  • Leftover farro - 1 to 1 1/2 cups
  • Mixed greens - 6 oz
  • Walnuts - 1/2 cup , crushed
  • Goat cheese - 2 oz , crumbled
Rack of Lamb with Sundried Tomato Pesto:
  • Rack of lamb - 1 1/2 racks , French and trimmed ((Or go ahead and just do 2 if that's how the packages come. Each person will get 3 to 4 chops.))
  • Leftover sundried tomato pesto - ~1/4 cup


  1. Beets - Preheat oven to 400 degrees. Trim off ends, place into a baking pan, and fill with about ½” (1.25 cm) of water. Cover with foil and roast for 45 to 60 minutes, depending on size of beets. Once they’re cool enough to handle, peel off skin with the side of a spoon and chop into bite-sized pieces. You can also do the same thing on a grill - just don’t use a glass baker - or boil them in water for 30 to 45 minutes until they can be easily pierced with a knife. (Can be done up to 5 days ahead)
  2. Rack of lamb - Slice every other chop. Season with salt and pepper. (Can be done up to 1 day ahead)

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  1. If making lamb in oven: (Watch this video) Preheat oven to 400 degrees. Heat an oven-safe skillet over medium-high heat. Add cooking oil (not listed in ingredients) and then lamb to heated oil. Sear on each side for 3 minutes and then transfer to oven, cooking for another 6 to 10 minutes in the oven, at the lower range for rare, high range for more well-done.
  2. If making lamb on grill: Preheat grill to 450F (232C) degrees, keeping two-zones of heat - one part on higher heat and another part on lower heat. Clean grates and add lamb over direct heat. Sear on both sides for 2 to 3 minutes and then move to lower heat. Close grill cover and cook until 130 degrees for med-rare (2 to 3 minutes), 140F (60C) degrees for medium (4 to 6 min), and 150F (66C) degrees for well-done (6 to 8 min). Remove from grill when done and let rest.
  3. While lamb is cooking, whisk together Dijon, balsamic, and olive oil. Season to taste with salt and pepper. Toss beets, farro, and mixed greens in dressing and garnish with walnuts and goat cheese, if using.
  4. After you’ve given lamb a chance to rest for ~5 minutes, slice each chop duo in half. Enjoy topped with pesto and with salad on the side.



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