Lamb Chops With Mint Pesto

Lamb Chops with Mint Pesto (Rachel Johnson)

Lamb Chops with Mint Pesto

Bring your taste buds to life with this 30-minute dish that highlights a herby, fresh sauce.

TOTAL TIME: 30 minutes

MAKES: 2-3 servings


8 Frenched lamb rib chops (about 2 pounds)

Olive oil, for brushing

Kosher salt and pepper

Mint Pesto:

2 cups fresh mint leaves

1/4 cup fresh basil leaves

1/4 cup nuts (walnuts, pine nuts or slivered almonds)

1 clove garlic

1/4 teaspoon crushed red pepper flakes

1/2 cup extra-virgin olive oil

1/2 teaspoon kosher salt

Freshly ground black pepper

2 teaspoons lemon zest


1. Heat a pan over medium-high heat. Brush both sides of the lamb chops with oil; season with salt and black pepper.

2. Place all pesto ingredients in a food processor; pulse until well-combined. With motor running, add olive oil in a steady stream until a thick, emulsified sauce is created; set aside.

3. Grill chops 3 to 4 minutes per side. Transfer chops to a plate; allow to rest.

4. Place chops on a platter; pour any remaining juices over chops. Spoon Mint Pesto over chops; serve.


-- Follow Rachel on Instagram @racheltherecipe