Ingredients
For the Lamb Chops:
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8 lamb chops (1-inch thick)
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Salt and black pepper, to taste
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2 tablespoons vegetable oil
For the Mint Pesto:
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2 cups fresh mint leaves
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½ cup fresh parsley
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3 cloves garlic
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¼ cup pine nuts
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½ cup olive oil
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¼ cup grated Parmesan cheese
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1 lemon, juiced
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Salt and black pepper, to taste
Instructions
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Remove lamb chops from the refrigerator and let rest at room temperature for 30 minutes.
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Season both sides of the lamb chops generously with salt and black pepper.
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In a food processor, combine mint leaves, parsley, and garlic. Pulse until roughly chopped.
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Add pine nuts and Parmesan cheese. While processing, slowly drizzle in olive oil until smooth.
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Stir in lemon juice and season the pesto with salt and pepper to taste. Set aside.
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Clean and preheat the grill to high heat (450–500°F).
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Lightly brush both sides of lamb chops with vegetable oil to prevent sticking.
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Grill lamb chops for 3–4 minutes per side for medium-rare, adjusting time for desired doneness.
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Remove from grill and rest for 5 minutes.
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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
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For a nut-free pesto, omit pine nuts or substitute with sunflower seeds.
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Use a meat thermometer for precise doneness.
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Mint pesto can be prepared a day ahead and stored refrigerated.
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Serve with roasted vegetables or a fresh salad to complete the meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes