Maggie Beer

Rack of Lamb with Caper, Olive, Mint and Pecorino Pesto

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Step 1: Preheat a fan forced oven to 200C.

Step 2: Place capers, olives, mint, lemon zest, lemon juice, Pecorino, half of the olive oil, Verjuice and pepper in a blender. Pulse into a fine paste.

Step 3: Score the fat and rub the lamb with half of the pesto mixture.

Step 4: Place a large non stick frying pan over a medium high heat. Add the remaining olive oil and once hot seal the lamb on all sides.

Step 5: Place Lamb onto a lined baking tray and place into the preheated oven and cook for thirty minutes or until cooked to your liking.

Step 6: Remove and rest lamb for ten to fifteen minutes in a warm place before serving.

Step 7: Carve the lamb into four even portions and serve with the remaining caper and olive pesto.


  1. 87g 1/2 cup capers rinsed
  2. 65g 1/3 cup kalamata olives pitted
  3. 37g 1 1/2 cup mint chopped
  4. 12g 1/2 cup flat leaf parsley chopped
  5. 1 lemon zested
  6. 20ml 1 tbspn lemon juice
  7. 25g 1/2 cup pecorino grated
  8. 40ml 2 tbspn Verjuice
  9. 950g rack of lamb trimmed and trussed

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