Lamb Chops with Mint Almond Pesto

  • Level: Easy
  • Total: 26 min
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 6 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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.
  3. Serve the grilled chops with mint pesto drizzled over the top.

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