Grilled Lamb Chops with Mint Pesto
- Lamar Newby
- Jun 25
- 2 min read
Updated: Jun 26
🍽 Serves: 4⏱ Prep Time: 15 min🕒 Marinate Time: 1–2 hrs. (optional but ideal) 🔥
Cook Time: 8–10 min
🛒 Ingredients
🐑 For the Lamb Chops:
8 lamb rib chops (about 1" thick)
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
Zest of 1 lemon
Salt and freshly ground black pepper, to taste
🌿 For the Mint Pesto:
1 cup fresh mint leaves (packed)
½ cup fresh parsley leaves
⅓ cup toasted pine nuts or almonds
½ cup grated Parmesan (or Pecorino)
1 garlic clove
2 tbsp lemon juice
½ cup olive oil (more as needed)
Salt and pepper to taste
🍴 Instructions
1. Marinate the Lamb Chops (optional but enhances flavor):
In a bowl, combine olive oil, garlic, rosemary, thyme, lemon zest, salt, and pepper.
Rub the mixture all over the lamb chops.
Cover and refrigerate for 1–2 hours (or let sit at room temp for 30 mins if short on time).
2. Make the Mint Pesto:
In a food processor or blender, combine mint, parsley, nuts, cheese, garlic, and lemon juice.
Pulse to combine, then slowly stream in olive oil until smooth but still textured.
Season with salt and pepper to taste. Set aside or refrigerate until ready to serve.
3. Grill the Lamb Chops:
Preheat grill (or grill pan) to medium-high heat.
Remove lamb chops from marinade and let excess drip off.
Grill for about 3–4 minutes per side for medium-rare (internal temp ~130°F), or longer for desired doneness.
Let rest 5 minutes before serving.
4. Serve:
Plate lamb chops and spoon mint pesto over the top or serve on the side.
Optional garnish: extra mint leaves or lemon wedges.
🍽 Suggested Sides:
Roasted Beet & Feta Salad: Toss roasted beets with arugula, feta crumbles, walnuts, and balsamic vinaigrette.
Grilled Peaches: Halve and grill fresh peaches; drizzle with honey and add a sprinkle of sea salt or goat cheese.
🍷 Wine Pairing:
Serve with a Syrah, Malbec, or Cabernet Franc to complement the richness of the lamb and the brightness of the mint.
Comments