Savor the season with these delectable grilled lamb chops topped with simple, yet flavorful, mint pesto. They’re great for spring barbecues, Easter or Passover celebrations. Chef Steve Brockman recommends serving them with grilled asparagus and roasted potatoes.
This recipe was inspired by Vibrant Table’s popular lamb chop “lollipop” appetizers.
Ingredients
Lamb Chops
| Lamb Loin Chops (at least 2 per person) |
| Salt |
| Fresh ground pepper |
| Olive oil |
Mint Pesto
| 4 bunch | Mint |
| 1 tsp | Pinenuts (toasted) |
| 2 cloves | Garlic |
| ½ cup | Olive oil |
| ¼ tsp | Salt |
| 1 tbsp | Parmesan |
Preparation
Lamb Chops
Lightly rub the chops with oil, season and place on a hot grill, about 4 minutes per side for medium done.
Mint Pesto
- Quickly blanch mint leaves in boiling water. Place in an ice-water bath and dry thoroughly.
- Purée all ingredients to a paste in a food processor or blender.
