Prepare marinade. Add grapeseed oil, 2 cloves of crushed garlic, and 2 rosemary sprigs to a ziploc bag.
Cut lamb rack into 4 pieces, 2 bones per piece. Add the lamb and let marinate for at least an hour, but up to 6 hours.
Preheat the broiler to high.
Remove the lamb from the marinade and season both sides with salt and pepper.
Pour marinade into an oven safe pan. Add the lamb, crossing the bones into the center. Top with thyme and sliced butter.
Place 3” under the broiler and cook for 6 minutes per side, or until a meat thermometer reads 125F-128F degrees (they will continue to cook as they rest to 130-135F degrees)
While the lamb is cooking, prepare mint pesto. Heat a small skillet over high heat with 1 teaspoon of olive oil. Once hot, add the pine nuts and cook for 30 seconds to give a slight toast.
Remove from heat. combine pine nuts, mint, parsley, minced garlic, lemon juice, and olive oil in a food processor.
Purée for 30-45 seconds. Season with a pinch of salt and pepper.
Remove lamb from the oven and let it rest for 7 minutes. Add a dollop of mint pesto to the center of a plate and place the lamb on top to serve. Enjoy!
Notes
Marinade is not included in the nutritional value.
We like to broil our lamb chops for this recipe, quick and easy!
See temperatures of doneness above in frequently asked questions.
You can buy your own mint pesto if you do not feel like making it or skip it altogether.