Grilled Lamb Chops With Mint Pesto Recipe

Name: Grilled Lamb Chops With Mint Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 full racks of lamb, bones frenched and cut into 2 bone chops; olive oil, for brushing on lamb chop; MINT PESTO; 1 1/2 cups mint leaves, stems removed; 2/3 cup fresh parsley leaves; 1/4 cup pine nuts or 1/4 cup walnuts; 1 pinch red pepper flakes; 2 teaspoons chopped garlic; 2 teaspoons lemon zest; 1 tablespoon fresh lemon juice; 1/3 cup olive oil; salt and pepper

Servings: persons

3 full racks of lamb, bones frenched and cut into 2 bone chops
olive oil, for brushing on lamb chop
MINT PESTO
1 1/2 cups mint leaves, stems removed
2/3 cup fresh parsley leaves
1/4 cup pine nuts or 1/4 cup walnuts
1 pinch red pepper flakes
2 teaspoons chopped garlic
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1/3 cup olive oil
salt and pepper

1
MINT PESTO:
2
In a blender or food processor add all the ingredients except the oil for the pesto, Puree this mixture while gradually adding the oil through the feeding tube, and continue mixing until an even, smooth consistency is reached. Reserve 1/2 cup for basting and dipping and set aside for later.
3
Place the cut chops in a resealable plastic bag and pour the pesto sauce overtop. Seal the bag and toss gently to coat the lamb chops evenly. Place in the refrigerator and marinate for 5 hours.
4
When ready, preheat the barbecue to medium high heat, 375u00b0F.
5
Remove lamb from marinade, wipe off the excess marinade from the bones to avoid them burning, but leave the marinade on the meat. Brush each chop with a small amount of olive il to help prevent the meat from sticking on the grill and season both sides of the meat with salt and pepper.
6
Rub or spray your grill with oil to again help prevent the meat from sticking to the grates. Place chops directly on the grill and cook for approximately 4-5 minutes per side, basting every two minutes for medium rare, or adjust length to personal desired doneness.
7
Remove the meat from the grill, place on a plate/platter and loosely cover with foil. Allow the meat to rest for 10 minutes eefore serving with remaining pesto as a dipping sauce.
8
TIP: When grilling lamb on the bone you can cover the bones with foil to prevent burning.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 full racks of lamb, bones frenched and cut into 2 bone chops, olive oil, for brushing on lamb chop, MINT PESTO, 1 1/2 cups mint leaves, stems removed, and more.

Yes, Grilled Lamb Chops With Mint Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Lamb Chops With Mint Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions