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Pesto Roasted Lamb

Cook Time 20 mins


  • Chef knife
  • Large Rimmed Sheet-pan


  • 1 or 2 racks of lamb 1 rack = 8 ribs
  • 1 container pesto
  • 1 12 to 16 ounce bag of cauliflower rice
  • Neutral cooking oil
  • Salt and pepper
  • 1/2 teaspoon garlic powder
  • 12 to 16 ounces asparagus 1 1/2 inches trimmed off the bottom
  • 2 tablespoons butter
  • Optional: 2 to 3 tablespoons milk heavy cream, or sour cream


  • Place the lamb on a half-rimmed baking sheet or roasting pan. Coat it with about 2 tablespoons of pesto, turn it fat side up, and let it marinate in the refrigerator for at least 1 hour, but up to 48 hours.
  • Preheat oven to 450°F.
  • On the same baking sheet you're using for the lamb, make a little aluminum foil or parchment paper boat on half of the baking sheet. Add 1 bag of cauliflower rice, 1 tablespoon oil, 3/4 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon garlic powder. Stir to combine.
  • Roast for 15 minutes. Remove baking sheet from oven. Stir cauliflower rice. Flip lamb over. Add 1 pound asparagus and toss with 1 tablespoon oil, 1/2 teaspoon salt, and a couple of grinds of pepper.
  • Roast for 8 to 10 minutes. Check the lamb temperature starting at the 8 minute mark — it should be 145°F internally for medium. I like my asparagus crisp, so I find that it’s perfect after 10 minutes. If you want yours more tender, keep roasting it.
  • Add 2 tablespoons butter and optionally, a drizzle of milk or heavy cream to the cauliflower. Mash with a fork until it’s the consistency of chunky mashed potatoes. Or: throw it in the blender with a splash of milk to make a cauliflower puree! Adjust seasoning to taste.
  • Carve the lamb by slicing between the rib bones. Serve the lamb over the cauliflower mash, drizzled with pesto. Serve the asparagus on the side.
Course: Main Course
Cuisine: American