Grilled Lamb Chops With Mint Pesto Recipe
Did you know that lamb consumption has increased by 35% among home cooks in the last five years? You’ll find that mastering grilled lamb chops with mint pesto isn’t just about following a recipe – it’s about understanding the intricate balance between heat, timing, and flavors. This classic Mediterranean dish brings together the rich, succulent taste of perfectly cooked lamb with the bright, herbal notes of fresh mint pesto. Let’s explore how you can create this restaurant-worthy dish in your own kitchen.
Overview
- Season lamb chops with salt and pepper, then let them rest at room temperature for 30 minutes before grilling.
- Grill lamb chops on high heat for 4-5 minutes per side, rotating halfway through for crosshatch marks.
- Make mint pesto by blending mint, parsley, garlic, pine nuts, Parmesan, olive oil, and lemon juice until smooth.
- Let grilled chops rest for 5 minutes, then top with generous dollops of mint pesto before serving.
- Serve lamb chops medium-rare with extra pesto on the side and garnish with fresh mint leaves.
Recipe
Tender, perfectly grilled lamb chops paired with a vibrant mint pesto create a sophisticated yet approachable main course that’s guaranteed to impress. The combination of herb-forward pesto with the rich, succulent meat delivers a harmonious balance of flavors that has stood the test of time.
The key to this recipe lies in proper temperature control and timing. Bringing the lamb to room temperature ascertains even cooking, while allowing the meat to rest after grilling helps retain its juices. The fresh mint pesto can be prepared ahead, making this an excellent choice for both casual dinners and special occasions.
Ingredients:
- 8 lamb chops (1-inch thick)
- 2 cups fresh mint leaves
- ½ cup fresh parsley
- 3 cloves garlic
- ¼ cup pine nuts
- ½ cup olive oil
- ¼ cup grated Parmesan cheese
- 1 lemon, juiced
- Salt
- Black pepper
- 2 tablespoons vegetable oil
Cooking Steps
You’ll want to begin by seasoning the room-temperature lamb chops generously with salt and pepper while preparing your mint pesto mixture in a food processor until smooth.
Once your grill reaches high heat, brush the chops with vegetable oil and grill them for 4-5 minutes per side, rotating 45 degrees halfway through each side for attractive crosshatch marks.
After letting the chops rest for 5 minutes, serve them immediately with the vibrant mint pesto sauce spooned over the top.
Step 1. Season Room Temperature Chops
Remove lamb chops from the refrigerator 30 minutes before cooking and place them on a clean work surface. This resting period allows the meat to reach room temperature, ensuring even cooking and better browning when it hits the grill.
While the lamb chops rest, you’ll want to focus on proper seasoning. Sprinkle each side generously with salt and black pepper, gently pressing the seasonings into the meat. Don’t be shy with the salt – it’s essential for bringing out the lamb’s natural flavors.
If you’re cooking with friends, this is the perfect time to prep your mint pesto ingredients while the meat comes to temperature. You’ll know the chops are ready when they’ve lost their chill and feel similar to your palm’s temperature when touched.
Step 2. Make Mint Pesto Mixture
While your lamb chops come to room temperature, begin preparing the vibrant mint pesto.
Start by gathering your pesto ingredients: fresh mint leaves, parsley, garlic cloves, pine nuts, olive oil, Parmesan cheese, and lemon juice.
Add all pesto ingredients to your food processor, starting with the herbs and garlic. Pulse several times to break down the leaves, then add the pine nuts and cheese. With the processor running, slowly drizzle in the olive oil until you achieve a smooth consistency. You’ll want to scrape down the sides periodically to ascertain even blending.
Finish by adding the lemon juice and adjusting the seasoning with salt and pepper to taste. Your pesto preparation is complete when the mixture reaches a bright green, silky smooth texture.
Step 3. Heat Grill Until Hot
Before placing your lamb chops on the grill, proper heat preparation is essential for achieving those perfect crosshatch marks and desired doneness. Start by thoroughly cleaning your grill grates and removing any leftover debris, as proper grill maintenance guarantees better heat distribution and prevents unwanted flavors.
Turn all burners to high and close the lid, allowing your grill to reach a temperature of 450-500°F. This typically takes 10-15 minutes, depending on your grill model. If you’re using charcoal, arrange the coals for direct high heat cooking and wait until they’re covered with white-gray ash. You’ll know you’ve reached the proper grill temperature when you can hold your hand 4-5 inches above the grates for only 2-3 seconds before it feels too hot.
Step 4. Brush Chops With Oil
With your grill now properly heated, brushing the lamb chops with oil marks the next key step in achieving perfectly grilled results. Using a pastry brush or silicone basting brush, apply vegetable oil evenly across both sides of each lamb chop, ensuring complete coverage without oversaturating the meat.
The brush technique matters here – use gentle, even strokes moving in one direction to create a thin, uniform coating. This oil application serves two vital purposes: it prevents the lamb from sticking to the grill grates and helps develop those coveted crosshatch marks you’ll create during cooking.
Don’t skip this step, as proper oil coverage makes the difference between chops that release easily from the grill and those that stick and tear. Your fellow grill enthusiasts know this technique is indispensable for professional-quality results.
Step 5. Serve With Pesto Sauce
Once your lamb chops have rested for 5 minutes, spoon a generous dollop of the prepared mint pesto onto each chop just before serving. You’ll want to guarantee each chop receives an equal amount of the vibrant green sauce to maintain consistent flavor throughout your dish.
The pesto’s versatility means you can serve additional sauce on the side, allowing your guests to adjust the amount to their taste. If you’ve made extra pesto, you’ll appreciate its storage flexibility – it keeps well in an airtight container in the refrigerator for up to three days.
For a polished presentation, garnish the plated chops with fresh mint leaves and a light drizzle of extra virgin olive oil. Consider serving the lamb chops alongside roasted vegetables or a crisp Mediterranean salad to complete your meal.
Top Tips
To achieve restaurant-quality lamb chops, keeping the meat at room temperature for 30 minutes before grilling guarantees even cooking from edge to center. Select chops of uniform thickness and press them firmly against the grill to create those coveted crosshatch marks that’ll impress your guests.
Don’t rush the process. You’ll want to let your chops rest for 5 minutes after grilling – this allows the juices to redistribute throughout the meat. When you’re checking for doneness, remember that a meat thermometer is your best friend: 135°F yields perfect medium-rare results.
If you’re making the pesto ahead, store it with a thin layer of olive oil on top to prevent oxidation. And here’s a pro secret: toast your pine nuts before adding them to the pesto for enhanced nutty flavor.
Nutritional Guide
Nutritional Information (per serving – 2 lamb chops):
| Nutrient | Amount |
|---|---|
| Serving Size | 2 chops (180g) |
| Calories | 420 |
| Total Fat | 34g |
| Saturated Fat | 12g |
| Protein | 28g |
| Carbohydrates | 3g |
| Dietary Fiber | 1g |
| Sodium | 380mg |
| Iron | 3.2mg |
| Calcium | 85mg |
Additional Nutritional Notes:
- Lamb provides high-quality protein and is an excellent source of zinc, vitamin B12, and iron
- Pine nuts and olive oil contribute heart-healthy monounsaturated fats
- Fresh mint and parsley add antioxidants and vitamin C
- One serving provides approximately 40% of daily protein needs for an average adult
Disclaimer: Nutritional values are estimates and may vary based on specific ingredients used, portion sizes, and preparation methods. For precise nutritional information, calculate based on the exact products and quantities used in your preparation.
Final Thoughts
Building on our understanding of this dish’s nutritional profile, these grilled lamb chops with mint pesto offer more than just impressive health benefits. You’ll find the versatility of recipe shines through as you adapt it for both casual family dinners and sophisticated entertaining.
The combination works particularly well as an ideal seasonal pairing, especially during spring and summer outdoor gatherings.
You can confidently serve this dish knowing you’re participating in a culinary tradition that spans generations while embracing modern preparation techniques. Whether you’re new to cooking lamb or an experienced chef, this recipe provides a reliable foundation for creating a memorable meal.
The balanced flavors and straightforward preparation method guarantee consistent results, making this a dependable addition to your cooking repertoire.
Frequently Asked Questions
Can I Substitute Other Nuts for Pine Nuts in the Pesto?
You can definitely swap in other nuts! Try almonds for a classic pesto variation, or cashews for a creamier texture. Both options work beautifully, and you’ll still get that rich, nutty flavor you’re looking for.
How Long Can Leftover Grilled Lamb Chops Be Stored?
You’ll want to savor your precious lamb soon. Store leftovers in your refrigerator for up to 3-4 days, tightly wrapped. For longer storage duration, they’ll keep in your freezer for up to 3 months.
What Wine Pairs Best With This Lamb Dish?
For the best wine pairing suggestions, you’ll want to serve a full-bodied red wine like Cabernet Sauvignon, Syrah, or Bordeaux blends. These wines complement your lamb’s rich flavors and stand up to the mint pesto.
Are New Zealand or Australian Lamb Chops Better for This Recipe?
While both make great choices, you’ll find New Zealand lamb offers a more delicate texture profile and subtle flavor intensity, while Australian lamb delivers a slightly bolder, meatier taste that’s equally delicious.
Can I Use Dried Mint Instead of Fresh Mint Leaves?
You shouldn’t substitute dried mint for fresh in this pesto – the dried mint’s flavor is too concentrated and won’t create the right consistency. Stick with fresh mint leaves for the bright, vibrant taste you’re looking for.
