Lamb Chops with Mint-Walnut Pesto

Total Time:
30 min
10 min
20 min
  • Lamb Chops:
  • Four 6-ounce loin lamb chops
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons Mint Walnut Pesto, recipe follows
  • Grilled asparagus, for serving, optional
  • Mint Walnut Pesto:
  • 2 tablespoons walnuts
  • 1 cup loosely packed fresh mint leaves
  • 1 cup loosely packed fresh flat-leaf parsley
  • 1 ounce crumbled feta cheese, about 1/4 cup
  • 1/2 clove garlic, crushed
  • 1/2 teaspoon kosher salt
  • 1/4 cup extra-virgin olive oil

1. Preheat broiler and position pan 4 to 6 inches under heat.

2. Position a broiler pan 4 to 6 inches from broiler and heat. Brush chops lightly with olive oil and season with salt and pepper. Place chops on hot pan and broil to desired doneness, turning once about halfway through cooking, 7 to 9 minutes. Remove from broiler and let rest for 5 minutes. Serve sliced topped with pesto. Serve asparagus as a side dish.

1. Preheat oven to 350F. Spread nuts in a single layer on a baking sheet. Toast, shaking occasionally, until evenly browned, about 8 minutes. Remove and cool.

2. Puree nuts, mint, parsley, cheese, garlic, and salt in a food processor. Drizzle in olive oil, with motor running, until incorporated. Transfer pesto to a container, place a piece plastic wrap on surface, and refrigerate for up to 3 days.

Makes 2/3 cup

Nutrition Info (per serving, does not include asparagus):

Calories: 441

Total Fat: 29.5 grams

Saturated Fat: 7 grams

Total Carbohydrate: 2 grams

Protein: 40 grams

Sodium: 509 milligrams

Cholesterol: 126 milligrams

Fiber: 1 gram

Nutrition Info (per tablespoon):

Calories: 69

Total Fat: 7 grams

Saturated Fat: 1 gram

Total Carbohydrate: 1 gram

Protein: 1 gram

Sodium: 132 milligrams

Cholesterol: 0 milligrams

Fiber: 0.5 gram

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