Recipe courtesy of Jonathan Waxman

Grilled Lamb Chops with Toasted Hazelnut Pesto

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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Ingredients

Pesto:

2 tablespoons hazelnuts

1 spring garlic bulb, chopped, or 1 tablespoon minced garlic 

1 bunch basil 

1/2 cup extra-virgin olive oil 

Kosher salt 

Lamb Chops:

12 to 18 lamb chops (3 chops per person)

Kosher salt and freshly ground black pepper 

2 tablespoons extra-virgin olive oil 

1 tablespoon unsalted butter 

Directions

  1. Preheat the oven to 350 degrees F.
  2. For the pesto: Place hazelnuts on sheet tray and toast in the oven for 6 to 8 minutes or until golden. Let cool. Place hazelnuts, garlic, and basil in the bowl of a food processor. With the motor on, add oil in a steady stream and process until smooth. Season to taste with salt. Set aside.
  3. For the lamb chops: Season chops generously with salt and pepper. Add the oil to a cast-iron pan set over medium heat. When oil is very warm, but not too hot, add the butter; when foaming, add the chops flat-side down. Cook until chops are brown and crispy, about 3 minutes per side.
  4. To serve, top each chop with approximately 1 tablespoon of the pesto.