Discover the extraordinary flavor potential of the Wildfire Outdoor Living Ranch Pro Grill with this stunning Grilled Lamb with Pea & Mint Pesto recipe. This chef-driven recipe showcases how the grill’s precision temperature control creates perfectly cooked lamb with a beautiful exterior crust while maintaining a juicy, tender interior.
The bright, herbaceous pea and mint pesto complements the rich, smoky flavors of the lamb. Perfect for special occasions or weekend cookouts, this lamb recipe demonstrates why serious outdoor cooking enthusiasts choose the Wildfire Grill for its versatility and superior performance.
The Wildfire Outdoor Living Ranch Pro Grill transforms traditional recipes into gourmet experiences, allowing you to achieve restaurant-quality results in your backyard. Impress your guests with this chef-crafted recipe that proves that Wildfire Outdoor Living products can handle delicate, premium cuts with the same expertise as traditional BBQ favorites.
Overview
Total Time: 40 minutes
Prep Time: 15 minutes
Cook Time: 16-24 minutes
Rest Time: 5 minutes
Servings: 2-4
Ingredients
For the Lamb
- 2 Frenched lamb racks
- Kosher salt, to taste
- Freshly ground black pepper (optional)
For the Pea & Mint Pesto
- 2 cups cooked green peas (fresh or thawed frozen)
- ½ cup fresh mint leaves, packed
- 2 garlic cloves, peeled
- ¼ cup pine nuts
- ¼ cup grated Parmesan cheese
- ¾ cup extra virgin olive oil
- 1 teaspoon kosher salt, or to taste
- Fresh lemon juice (optional, for brightness)
Preparation
Pea & Mint Pesto
Toast the pine nuts:
- In a dry skillet over medium-low heat, toast pine nuts until golden and fragrant, about 3-4 minutes, stirring frequently to prevent burning
- Set aside to cool slightly
Make the pesto:
- Add peas, mint leaves, garlic, toasted pine nuts, and Parmesan to a food processor or blender
- Pulse several times to roughly chop ingredients
- With the machine running, slowly drizzle in olive oil until you reach desired consistency
- Season with salt to taste
- For added brightness, stir in a squeeze of fresh lemon juice (optional)
- Set aside at room temperature if using within an hour, or refrigerate until needed
Grilled Lamb
Prepare the lamb:
- Remove lamb racks from refrigerator 30 minutes before cooking to bring to room temperature
- Pat dry with paper towels
- Season generously on all sides with salt (and pepper if desired)
Preheat the grill:
- Set Wildfire Grill to medium heat and preheat for 10 minutes
Grill the lamb:
- Place lamb racks on the preheated grill, fat side down first
- Grill to desired doneness:
- Medium-Rare: About 8 minutes per side
- Medium: About 10 minutes per side
- Medium-Well: About 12 minutes per side
- Use a meat thermometer for the most accurate results
Rest the lamb:
- Transfer lamb to a cutting board and tent loosely with foil
- Let rest for 5 minutes to allow juices to redistribute
Serving
- Spread a generous layer of pea and mint pesto on each plate
- Slice the lamb racks between the bones into individual chops
- Arrange lamb chops over the pesto
- Garnish with additional fresh mint leaves if desired
