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Marsh House Rack of Lamb Recipe – Nashville


Marsh House – Rack of Lamb Recipe Serves 2
Photo Credit: Mayter Scott

Rack of lamb with harissa carrots, peas, lamb bacon, burnt honey yogurt, mint pistachio pesto

Rack of Lamb

1 rack of lamb
Salt Pepper
Olive oil ¼ c Bacon
1 c Green peas
Harissa roasted carrots (recipe below)
Burnt honey yogurt (recipe below)
Mint pistachio pesto (recipe below)


Cut a full rack of lamb in half (each half will make a full entree). Season rack well with salt and pepper. In a hot pan, add a small amount of olive oil and heat on medium-high. Place the rack in the pan and sear meat on all sides. Take a metal rack and place it over a sheet pan; remove the lamb from the pan and place it on the rack. Cook lamb in a 400-degree oven until it reaches 125 degrees(medium rare) or desired doneness. Let lamb rest for 10 minutes before slicing. Dice bacon and cook in a saute pan over medium heat until fat is rendered. Add green peas and cook until just warm. Season to taste with salt and pepper.

Harissa Roasted Carrots

1 clove garlic, minced
¼ C olive oil
1 T honey
1 T harissa
1 T lemon juice
salt and pepper
2 lbs baby carrots


Mix garlic, olive oil, honey, harissa, lemon juice, salt, and pepper in a bowl. Add carrots and toss till they are evenly seasoned. Place on a sheet tray and cook in a 400-degree oven for 30 minutes, or until tender.

Burnt Honey Yogurt

1 C plain yogurt


Place honey in a small saucepan and bring to a boil. Reduce heat and let simmer for 4 to 5minutes or until it turns a light brown. Do not stir the honey but you can swirl the honey in the pan occasionally. Allow the honey to cool and then add 2 T of the honey to 1 cup of plain yogurt.

Mint Pistachio Pesto

2 C mint leaves
¼ C Pistachios
2 cloves garlic
2 T lemon juice
½ C olive oil
1 T parmesan, grated


Place mint, pistachios, garlic, parmesan, and lemon juice in a food processor and blend well. Slowly add olive oil to the mixture while the food processor is running. Add salt and pepper to season.



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