Pesto Rack of Lamb with Tomato-Mozzarella Salad
In this summer-ready pesto rack of lamb recipe, the pesto does triple duty as an herb marinade, a dressing for the salad, and a sauce for serving.
By Yankee Magazine|Jun 25 2025|
Pesto Rack of Lamb with Tomato-Mozzarella Salad
Photo Credit: Dane TashimaIn her new cookbook, Every Day with Babs, Babs Costello writes: “This recipe screams summer to me, and the star here is the pesto. It does triple duty as an herb marinade for the lamb, a dressing for the salad, and a sauce for serving. And let me tell you, I have eaten it by the spoonful; it’s that good. The salad, inspired by the classic caprese, leans in to the freshness of summer tomatoes and basil and the creaminess of mozzarella, with some cucumbers and nuts for a little crunch. And there is nothing better than grilled lamb. This is a must for a Sunday supper on the patio, a little more relaxed with the music of ice clinking in your glass under the summer sun!”
This Pesto Rack of Lamb with Tomato-Mozzarella Salad recipe from Barbara “Babs” Costello first appeared in the July/August 2025 issue of Yankee Magazine.
Yield:
4 to 6 servings
For the pesto
Ingredients
2 cups packed fresh basil leaves
1/2 cup (about 2 ounces) grated Parmesan cheese
1/2 cup extra-virgin olive oil, or more as needed
1/2 cup toasted pine nuts or walnuts
2 garlic cloves, peeled but whole
Kosher salt and freshly ground black pepper
Instructions
First, make the pesto: In a food processor, combine the basil, Parmesan, olive oil, nuts, garlic, and ½ teaspoon each salt and pepper. Pulse until a paste forms. Season to taste with salt and pepper. Keep in the refrigerator until ready to use.
For the lamb
Ingredients
2 racks of lamb (about 3 pounds total), rib bones frenched
Kosher salt
Instructions
Next, marinate the lamb: Pat the lamb dry, season the meat with 1 teaspoon salt, then coat with ¼ cup of the pesto. Refrigerate for 2 to 8 hours to marinate. Place the remaining pesto in an airtight container, drizzle with a few tablespoons of olive oil, and refrigerate (the oil keeps it from oxidizing).
When you’re ready to eat, heat the grill to medium hot and set the coals for two-zone grilling, leaving half the grill with coals unlit. Clean and grease the grill grates. Take the lamb and pesto out of the refrigerator.
Grill the lamb until browned all over, 6 to 8 minutes, moving it away from the heat as needed if flare-ups occur. Move the lamb to the cooler part of the grill, cover, and cook until it reaches 125°F (medium-rare), 8 to 12 minutes longer. Let rest for at least 5 minutes.
Ingredients
For the salad
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
2 pints cherry tomatoes, halved, or 3 to 4 large ripe tomatoes (about 20 ounces), cut into bite-size pieces
4 mini cucumbers, chopped into bite-size pieces
8 ounces mini mozzarella balls, such as bocconcini or ciliegine, halved
1/4 cup toasted pine nuts or walnuts
Instructions
Then, make the salad: In a large bowl, combine the olive oil, vinegar, 1/4 cup pesto, 1 teaspoon salt, and ½ teaspoon pepper. Stir in the tomatoes, cucumbers, mozzarella, and nuts. Season to taste with salt and pepper.
Slice the racks of lamb into individual chops. Serve the lamb and salad with the remaining pesto alongside for drizzling.
