Pesto Crusted Rack of Lamb with a Goat Cheese Chive Sauce| 30 minutes | 4 ingredients
Updated: Dec 15, 2021
Here's the deal. I am (now) a homebody. I prefer to be at home all weekend cozy in my jammies drinking wine rather than going out to a fancy meal or for drinks. Contrary to my early 20's (I peaked at 24) where I was living in downtown Chicago right near Wrigley Field and was out to eat and drink every weekend. We all yearn for our glory days where we didn't have a 4-day shame-filled hangover after a night of indulgence and draining our bank account buying rounds of shots for perfect strangers. But I still like to indulge where I can- and now of days, I prefer to DIY instead of spending half my paycheck at a restaurant on something I can make at home. In steps the boujee rack of lamb. A whole rack of lamb used to intimidate the heck out of me. It seemed way too fancy and unapproachable. I never realized how easy it actually is to make! ANNNND I bought all of the ingredients at Trader Joe's. This Pesto Crusted Rack of Lamb with a Goat Cheese Chive Sauce comes together in 30 minutes, is the perfect impressive dinner party dish, (is keto / low carb), and will blow you away how easy it is! With all easy-to-find ingredients- pesto, lamb, goat cheese, and chives, this will have you feeling like a master chef!
Ingredient Breakdown for Pesto Crusted Rack of Lamb with a Goat Cheese Chive Sauce
French Cut Rack of Lamb
I bought mine at Trader Joe's! I usually can only find this seasonally end of Fall/winter
Traditionally lamb is prepared to a medium-rare or an internal temperature of 135 degrees F
Use your favorite kind! I used the Vegan Pesto from Trader Joe's. The oil helps act as a binding agent and helps give the lamb a great crust
I know not many people love the flavor of goat cheese or haven't tried it! It is so tangy and smooth it creates the perfect acidic zip to complement the pesto and lamb!
One of my favorite herbs that I almost always have in my house! The oniony bite adds freshness to everything you put it in!
I use coarse Kosher salt. This differs from table salt. If using fine table salt, use sparingly