Next Level Lamb Chops with Mint Pesto
Indulge in perfectly seared, juicy lamb chops with a deep, golden-brown crust and a tender medium-rare interior. This dish is elevated by a vibrant, zesty mint pesto bursting with fresh garlic, lemon, and nutty parmesan, offering a sophisticated yet surprisingly easy gourmet meal.
Equipment
- Food processor
- Heavy-bottomed skillet (cast iron recommended)
- Tongs
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Citrus zester
- Cheese grater
- Spatula
Ingredients
- 8 lamb loin or rib chops, about 1-inch thick
- 2 tablespoons olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 cups fresh mint leaves, packed
- 1 cup fresh flat-leaf parsley, packed
- ½ cup raw walnuts or pine nuts
- ½ cup grated Parmesan cheese
- 2 cloves garlic, roughly chopped
- Zest and juice of 1 lemon
- ½ cup extra virgin olive oil
- Pinch of red pepper flakes optional
Instructions
- Make the Mint Pesto: In a food processor, combine the mint, parsley, walnuts, Parmesan cheese, and garlic. Pulse until a coarse mixture forms. Add the lemon zest, juice, and optional red pepper flakes. With the processor running on low, slowly stream in the extra virgin olive oil until the pesto is smooth but still has some texture. Season to taste with salt and pepper and set aside.
- Prepare the Lamb: Remove lamb chops from the refrigerator 20-30 minutes before cooking to allow them to reach room temperature. Pat them completely dry with paper towels. Season both sides very generously with kosher salt and freshly ground black pepper.
- Sear the Lamb: Place a heavy-bottomed skillet over high heat. Add the 2 tablespoons of olive oil and heat until it shimmers. Carefully place the seasoned lamb chops in the hot pan, ensuring not to overcrowd it (cook in batches if necessary). Cook for 2-4 minutes per side for a perfect medium-rare, until a deep, golden-brown crust has formed.
- Rest and Serve: Transfer the seared lamb chops to a cutting board or plate. Let them rest for at least 5-7 minutes to allow the juices to redistribute. Arrange the rested lamb chops on a platter and spoon the fresh mint pesto generously over the top before serving.
Notes
Variations & Substitutions: For the pesto, you can use toasted almonds or pistachios instead of walnuts, or Pecorino Romano instead of Parmesan. Chef's Twists: For a deeper flavor, toast the nuts in a dry skillet for 3-5 minutes until fragrant before blending. You can also rub the lamb chops with a crushed garlic clove and a sprig of rosemary before searing. Adding a tablespoon of capers to the pesto introduces a delightful briny flavor. Cooking Tips: Do not overcrowd the pan when searing to ensure a proper crust; this will steam the meat instead. Always let the lamb rest after cooking to keep it juicy. Avoid over-processing the pesto to maintain a pleasant, vibrant texture.