We thought we’d bring you our Aussie twist on the traditional Thanksgiving meals, with this delicious pesto-crusted lamb rack recipe! This recipe has a reasonably small amount of ingredients and they can all be found at your local supermarket.


  • 3 x 5-cutlet French-trimmed lamb racks
  • 100ml olive oil
  • 4 Dutch cream potatoes, cut into 2cm thick slices
  • 120g jar basil pesto
  • 2 cups fresh breadcrumbs
  • 2 tablespoons dijon mustard
  • 2 tablespoons grated parmesan
  • Steamed green and yellow beans, to serve


  1. Preheat your oven to 180 degrees celsius. Line two decent sized baking trays with baking paper, then season your lamb racks with salt and pepper.
  2. In a large frypan, heat 1 tablespoon of olive oil over a medium-high heat. Sear the lamb in batches, for 3-4 minutes turning the racks until each side has browned. Set these aside to cool.
  3. Place a large saucepan filled with cold salted water over a high heat and place the potato slices into the pan, bring this to the boil and cook for 3-4 minutes until parboiled. Drain the potatoes and pat dry. On one of the baking trays, arrange the potato slices in a single layer and drizzle with 2 tablespoons of olive oil and season with salt and pepper.
  4. In a large bowl, combine the pesto, breadcrumbs and remaining oil and season with salt and pepper. Take the dijon mustard and spread it over the skin side of the lamb racks, followed by the pesto mixture and pat this down well to form a crust. Place the lamb onto the second baking tray and put this into the oven on the top shelf, followed by the tray of potatoes on the shelf underneath. Bake for 25 minutes or until the crust is golden and the lamb is medium rare (or cooked to your liking). Remove the lamb from the oven, loosely cover it with foil and set it aside to rest for 10 minutes.
  5. While the lamb is resting, remove the potato slices and sprinkle the parmesan over them, then return them back to the oven on the top shelf for an additional 10 minutes until the potatoes are crisp and golden brown. 
  6. Once the lamb has rested, slice it into cutlets and serve with the potatoes and the steamed beans.