"This combination was a huge hit while I was chef at Michael's in Santa Monica," says Sang Yoon of his grilled lamb paired with a simple, pleasantly tangy arugula-and-Parmesan pesto. The mustard seeds in the lamb's spice coating add alluring crunch. More Amazing Lamb Recipes

Chef Sang Yoon
Sang Yoon
June 2007


Credit: © David Tsay

Recipe Summary

20 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Light a grill. In a small skillet, toast the mustard and cumin seeds over moderately high heat until fragrant, about 1 minute. Let cool, then transfer the seeds to a mortar or spice grinder and grind to a powder. Rub the spices all over the lamb and season with salt and pepper.

  • Grill the lamb over moderately high heat, turning and rotating the racks occasionally, until lightly charred outside and medium-rare within, about 30 minutes total. Transfer the lamb to a carving board and let rest for 10 minutes.

  • Meanwhile, in a food processor, puree the arugula with the garlic, lemon juice and olive oil. Add the cheese and season the pesto with salt and pepper.

  • Carve the lamb racks into individual chops and transfer to plates. Serve the arugula pesto alongside.

Make Ahead

The pesto can be refrigerated for 2 days. Serve at room temperature.

Suggested Pairing

The Russian River Brewing Company's Salvation, a rich and powerful Belgian-style ale, has the substance to stand up to the flavorful meat. An alternative choice, Yoon says, is Maredsous 8, a Belgian double ale similar to Salvation in many ways.