Spice Dusted Rack of Lamb with Pesto


  • 1/3 cup of Tarragon Leaves
  • 1/3 cup of Fresh Mint Leaves
  • 1/4 cup of salted roasted pistachio nuts
  • 12 pcs. small lamb rib chops, cleaned & Frenched
  • 2 Garlic Cloves, chopped
  • 1/2 cup of extra-virgin olive oil
  • 1/2 teaspoon of Sea Salt
  • 1 Tablespoon of Salted Butter
  • 1 tablespoon of EssieSpice Mekko Dry Rub https://www.essiespice.com/shop/mekko-dry-rub


  1. In a blender and or food processor, put mint, tarragon, pistachio nuts, garlic, and 1/2 cup olive oil and pulse. Do not blend completely, must retain some texture. Add salt, pulse again to mix everything and place aside in a bowl.
  2. Preheat oven to about 250 Fahrenheit. In a heavy frying pan, add salted butter and 1/2 tablespoon of olive oil and place on high heat on stove. Dust each of the 12 pieces of lamb with a little cinnamon. Sear the lamb on both sides for about 5 minutes each. Remove lamb and place on a plate or aluminum tray and leave in oven to keep warm.
  3. Serve with a dollop of the pesto sauce on each of the lamb chops with the serving size of two each.