Rack of lamb with carrots and carrot top pesto

Prep 20 min
Total 45 min
Serves 4

It’s peak season for endless varieties of fruit and veg, and when the produce is this good, we say let the ingredients shine. Here’s a simple way to make the most of a farmer’s market haul.



950 g
small carrots, with stem (about 4 bunches)
1 tbsp
olive oil
3/4 tsp
salt, divided
racks of lamb, about 16 ribs, at room temperature


garlic clove, minced
1/4 cup
finely chopped toasted walnuts
1/4 cup
grated parmesan
2 tbsp
finely chopped mint leaves
1 tbsp
1/2 cup
olive oil


  • POSITION racks in top and bottom thirds of oven. Preheat to 450F. Line a large baking sheet with foil. Set a rack on another baking sheet.
  • TRIM carrots, leaving a bit of stem and reserving 1 cup finely chopped carrot tops. Scrub or peel carrots, then toss with 1 tbsp oil and 1/4 tsp salt on prepared sheet. Roast in bottom third of oven, until golden and tender, 25 to 30 min.
  • PLACE lamb, fat-side up, on rack. Score fat in a diamond pattern. Sprinkle with 1/4 tsp salt. Season with fresh pepper. Roast in top third of oven until a thermometer inserted into centre of meat reads 140F for medium-rare, 25 to 30 min.
  • WHIRL reserved carrot tops with garlic, walnuts, parmesan, mint, lemon juice and remaining 1/4 tsp salt in a food processor. With the motor running, gradually add ½ cup olive oil through spout. Drizzle over roasted carrots and serve with lamb.
  • Prep tip: Substitute parsley for carrot tops if you’re having trouble finding them.


Calories 715
Protein 45 g
Carbohydrates 19 g
Fat 53 g
Fibre 6 g
Sodium 771 mg
Excellent source of vitamin B6

Whip up a batch of basil pesto

Issue: September 2016

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Photo credit: Photo, Erik Putz.

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