Recipe courtesy of Claire Robinson
Save Recipe Print
Total:
26 min
Prep:
15 min
Inactive:
5 min
Cook:
6 min
Yield:
4 servings
Level:
Easy
Total:
26 min
Prep:
15 min
Inactive:
5 min
Cook:
6 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Put the mint, almonds, zest, and a pinch of salt in the bowl of a food processor. Pulse until finely chopped. With the motor running, add the lemon juice and slowly drizzle in the oil until thick and smooth. Add about 2 tablespoons water until a thick but spreadable paste forms; continue adding water until desired consistency. Taste pesto and season with additional salt and pepper, to taste.

Preheat a grill pan over medium-high heat. Generously drizzle the lamb chops with oil and season well with salt and pepper. Grill, turning once, 2 to 3 minutes per side for medium-rare; remove to a serving platter and let rest for 5 minutes before serving.

Serve the grilled chops with mint pesto drizzled over the top.

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