Herb Crusted Rack of Lamb with Pesto Pasta Salad

Rack of lamb and pasta salad – what could be more New Zealand than that? Herb crusted rack of lamb with a side of pesto and roast balsamic tomato pasta salad is a great combination sure to impress your guests!

Prep Time: 30 Minutes Cook Time: 30 minutes Serves: 4


For the Lamb
  • 4 racks of lamb – frenched, trimmed (we love Pure NZ Lamb)
  • 1 cup bread crumbs (we love Diamond)
  • Handful of flat leaf parsley – finely chopped (we love Superb Herb)
  • Handful of mint – finely chopped (we love Superb Herb)
  • Handful of rosemary – finely chopped  (we love Superb Herb)
  • Salt and pepper
  • 3-4 tbsp olive oil (we love Olivado)
  • 2 tbsp dijon mustard (we love Delmaine)
For the Pasta Salad
  • 450g pack vegetable spirals (we love Diamond)
  • 1 pot fresh basil pesto (we love Delmaine)
  • 1 bag baby spinach
  • 1 punnet vine cherry tomatos (we love Beekist)
  • 2 tbsp balsamic glaze (we love Delmaine)
  • 1 tbsp honey (we love Mother Earth)
  • A handful of basil (we love Superb Herb)

We love serving this beautiful lamb salad with a bold Shiraz to cut through and enhance those herbs. (We love Giesen Shiraz)


  1. Cook the pasta according to packet instructions – drain and rinse under cool water. Set aside.
  2. Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with oil and toss until combined well.
  3. Preheat oven to 200°C. 
  4. Season lamb with salt and pepper. Heat a drizzle of oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a roasting pan, arranging fatty sides up.
  5. Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to stick.
  6. Roast the lamb for roughly 20 minutes or until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 55°C (for medium-rare), and transfer to a cutting board. Rest for at least 10 minutes then cut into chops.
  7. Place the tomatoes on a deep baking tray and drizzle with balsamic, olive oil and honey. Roast in the oven for 15 minutes or until the tomatoes are soft. 
  8. In a large bowl, mix the pasta, the tomatoes and the baby spinach. Stir through the pesto and toss well.
  9. Cut the lamb into chops and serve with the salad.
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