Lamb Chops with Mint Almond Pesto

Total Time:
26 min
Prep:
15 min
Inactive:
5 min
Cook:
6 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 1/2 cups packed fresh mint leaves, from about 2 large bunches
  • 1/4 cup sliced almonds, toasted
  • 1 lemon, zested, plus juice of 1/2 lemon, about 2 tablespoons
  • Kosher salt
  • 1/4 cup extra-virgin olive oil, plus more for grilling
  • 2 tablespoons water
  • Freshly cracked black pepper
  • 12 lamb rib chops, Frenched, about 2 pounds
Directions

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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    This recipe is featured in:

    Healthy Mediterranean