Rack of lamb with honey and mint pesto

Ingredients

• A six-bone rack of lamb or 2 small fillets
• 30g toasted blanched almonds
• 2 cloves garlic, roughly chopped
• 40g mint leaves
• 20g flat leaf parsley or basil (leaves only)
• 1 1/2 tsp runny honey
• 150ml extra virgin olive oil
• Juice of 1/2 lemon
• Salt and pepper

Method

A leg is way too much if there’s just two of you, but little loin fillets of lamb and small racks are perfect.

A six bone rack (ask the butcher to trim and prepare it for you) will feed two of you royally.

Preheat the oven to 190C.

Sear the lamb all over in hot olive oil to get a good surface colour, then roast it in the preheated oven for just 20 minutes for pink lamb.

While the lamb is cooking, just put all the pesto ingredients, except for the olive oil, in a food processor and puree while adding the oil in a steady stream.

Taste for seasoning and sweet/savoury balance - you might want to add a little more honey.

Serve with the lamb rack or fillets when ready.

Storage tip

Set aside until you want to use it but it’s best eaten on the day it’s made, otherwise the colour goes a bit ‘muddy’ and it loses its freshness.

For more recipe ideas, see our collection of lamb recipes, including Diana Henry's marinade for a leg lamb.