Grilled Baby Lamb Chops with Mint Pesto

Total Time:
1 hr 35 min
30 min
1 hr
5 min

4 servings

  • 12 single baby rib lamb chops, Frenched (about 2 to 2 1/2 pounds)
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh rosemary leaves
  • 2 tablespoons minced fresh mint leaves
  • 4 tablespoons fresh squeezed orange juice
  • 2 teaspoons Essence, recipe follows
  • 1 teaspoon salt
  • 1 teaspoon finely grated orange zest
  • 1/2 teaspoon ground black pepper
  • Mint Pesto, recipe follows
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.
  • For the Mint Pesto:
  • 3 ounces fresh mint leaves
  • 1/4 cup Parmesan
  • 2 1/2 tablespoons toasted pine nuts
  • 1 tablespoon minced garlic
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground black pepper
  • Place the lamb chops in a baking dish. In a bowl combine the oil, garlic, rosemary, mint, orange juice, Essence, salt, orange zest, and pepper. Pour the marinade over the chops and turn well to coat on both sides. Let sit at room temperature for 60 minutes, or refrigerate, covered for up to 4 hours.

  • Preheat a grill to medium-high heat and place the lamb chops on the grill. Grill, turning once during the cooking process, about 2 to 3 minutes per side for medium rare. Remove from the grill and serve with the Mint Pesto.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

For the Mint Pesto:
  • Pick the leaves from the stems of the mint and place in the carafe of a blender with the cheese, pine nuts, and garlic. Press the leaves down into the base of the blender and place the lid on the carafe. Remove the feed tube and turn the blender on low speed. Slowly drizzle the olive oil through the feed tube and begin to pulse the blender to try and incorporate the ingredients. Once blended, season the pesto with the salt and pepper and pulse to incorporate.

  • Yield: 1 cup

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