Grilled Lamb Chops with Fresh Mint Pesto

When I first tried making grilled lamb chops with fresh mint pesto, I knew I had found a recipe that would become a favorite in my kitchen. The combination of tender, juicy lamb and the bright, herbaceous pesto is simply irresistible. It’s a dish that feels both special and approachable, perfect for any occasion where you want to impress without stress.

What I love most about this recipe is how it balances bold flavors with simplicity. The lamb chops get a beautiful sear from the grill, locking in their natural juices, while the mint pesto adds a fresh, vibrant note that lifts the whole dish. It’s like summer on a plate. Whether you’re cooking for family, friends, or just yourself, this meal always delivers.

This recipe is incredibly versatile. You can serve it as the main attraction for a cozy dinner or elevate it for a festive gathering. The mint pesto isn’t just for lamb—it works wonderfully as a sauce for grilled chicken, fish, or roasted vegetables. You can also adjust the intensity of the herbs based on your preferences, making it mild or more punchy.

Budget-wise, lamb chops might feel like a treat, but this recipe uses just eight chops and simple pantry staples for the pesto, making it affordable for a quality meal. Plus, the ingredients in the pesto—fresh mint, parsley, garlic, pine nuts, and Parmesan—are easy to find and can be used in many other dishes, so nothing goes to waste.

Ingredients for Grilled Lamb Chops with Fresh Mint Pesto:

For the Lamb Chops:

• 8 lamb chops (1-inch thick)

• Salt and black pepper, to taste

• 2 tablespoons vegetable oil

For the Mint Pesto:

• 2 cups fresh mint leaves

• ½ cup fresh parsley

• 3 cloves garlic

• ¼ cup pine nuts

• ½ cup olive oil

• ¼ cup grated Parmesan cheese

• 1 lemon, juiced

• Salt and black pepper, to taste

  How to Make This Recipe — Step-by-Step Instructions, Quick and Easy, Customizable, Crowd-Pleasing

  Making grilled lamb chops with fresh mint pesto is simpler than you might think. I’ll guide you through each step carefully, ensuring that your chops come out tender and flavorful every time. This recipe is quick and easy, yet the results look and taste gourmet — perfect for impressing guests or enjoying a special dinner at home.

  Step 1: Season the Lamb Chops
  Start by taking the lamb chops out of the fridge and letting them rest at room temperature for about 30 minutes. This helps them cook evenly. Once rested, season both sides generously with salt and black pepper. Don’t be shy — the seasoning is essential for flavor.

  Step 2: Prepare the Fresh Mint Pesto
  While the chops rest, make the mint pesto. In a food processor, combine the fresh mint leaves, parsley, and garlic cloves. Pulse several times until the herbs are roughly chopped. Then, add the pine nuts and grated Parmesan cheese. Slowly drizzle in the olive oil while processing until the mixture becomes smooth and creamy. Finally, add the lemon juice and season with salt and pepper to taste. You can adjust the lemon or garlic if you prefer a brighter or more pungent flavor.

  Step 3: Preheat and Clean the Grill
  Clean your grill grates thoroughly to avoid sticking. Preheat the grill to high heat, ideally between 450 and 500°F. If you’re using a charcoal grill, set it for direct high heat. To test if it’s ready, hold your hand about 5 inches above the grates; you should only be able to keep it there for 2–3 seconds before it feels too hot.

  Step 4: Oil the Lamb Chops
  Brush both sides of the lamb chops lightly with vegetable oil. This step helps prevent sticking and creates those beautiful grill marks everyone loves.

  Step 5: Grill the Lamb Chops
  Place the chops on the hot grill. Cook for about 3 to 4 minutes on each side for medium-rare. You can adjust the time if you prefer your meat more or less done. Keep in mind that lamb is best served slightly pink inside to stay juicy and tender. After grilling, let the chops rest for 5 minutes to allow the juices to redistribute.

  Step 6: Serve with Mint Pesto
  Spoon a generous amount of the fresh mint pesto over each lamb chop. Garnish with a few mint leaves and a drizzle of olive oil for extra shine and flavor. Serve alongside roasted vegetables, a fresh salad, or your favorite side dish.

  Why This Recipe Works So Well:
  This recipe is quick and easy, taking only about 30 minutes total from prep to plate. The fresh mint pesto adds a customizable punch that you can tweak to your liking by adding more herbs, nuts, or lemon juice. It’s a crowd-pleaser because the grilled lamb has a deep, smoky flavor, perfectly balanced by the bright, fresh pesto. Whether for a weeknight dinner or a weekend BBQ, it never disappoints.

  FAQs

  Q: Can I use a different cut of lamb instead of lamb chops?
  A: Yes, you can use lamb loin steaks or rib chops. Just adjust the cooking time depending on thickness to avoid overcooking.

  Q: How do I store leftover mint pesto?
  A: Store it in an airtight container in the refrigerator for up to 3 days. Drizzle a thin layer of olive oil on top to help preserve freshness.

  Q: Can I make the mint pesto without pine nuts?
  A: Absolutely. You can substitute pine nuts with walnuts or almonds, or omit nuts altogether for a lighter pesto.

  Q: What if I don’t have a grill?
  A: You can cook the lamb chops in a grill pan or a heavy skillet on the stove over medium-high heat. The cooking time remains the same.

  Q: How do I know when lamb chops are done?
  A: For medium-rare, aim for an internal temperature of about 135°F (57°C). Use a meat thermometer for best results.

  Q: Can I prepare the pesto in advance?
  A: Yes, the mint pesto can be made a day ahead to save time. Just keep it refrigerated and bring it to room temperature before serving.

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  Grilled Lamb Chops with Fresh Mint Pesto

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  Tender and juicy lamb chops grilled to perfection, topped with a fresh, vibrant mint pesto. This dish combines bold Mediterranean flavors with simple techniques, perfect for a quick summer dinner or a special occasion.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

  Ingredients

  Scale 1x2x3x

  For the Lamb Chops:

  • 8 lamb chops (1-inch thick)

  • Salt and black pepper, to taste

  • 2 tablespoons vegetable oil

  For the Mint Pesto:

  • 2 cups fresh mint leaves

  • ½ cup fresh parsley

  • 3 cloves garlic

  • ¼ cup pine nuts

  • ½ cup olive oil

  • ¼ cup grated Parmesan cheese

  • 1 lemon, juiced

  • Salt and black pepper, to taste

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  Instructions

  • Remove lamb chops from the refrigerator and let rest at room temperature for 30 minutes.

  • Season both sides of the lamb chops generously with salt and black pepper.

  • In a food processor, combine mint leaves, parsley, and garlic. Pulse until roughly chopped.

  • Add pine nuts and Parmesan cheese. While processing, slowly drizzle in olive oil until smooth.

  • Stir in lemon juice and season the pesto with salt and pepper to taste. Set aside.

  • Clean and preheat the grill to high heat (450–500°F).

  • Lightly brush both sides of lamb chops with vegetable oil to prevent sticking.

  • Grill lamb chops for 3–4 minutes per side for medium-rare, adjusting time for desired doneness.

  • Remove from grill and rest for 5 minutes.

  • Serve lamb chops topped with a generous spoonful of fresh mint pesto. Garnish with mint leaves and a drizzle of olive oil if desired.

  Notes

  • For a nut-free pesto, omit pine nuts or substitute with sunflower seeds.

  • Use a meat thermometer for precise doneness.

  • Mint pesto can be prepared a day ahead and stored refrigerated.

  • Serve with roasted vegetables or a fresh salad to complete the meal.

  • Author: Mohamed
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes