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Grilled Lamb Chops with Pistachio Mint Pesto

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These grilled lamb chops with pistachio mint pesto are a fun way to jazz up your Easter dinner. The whole dish is ready in just 20 minutes and is packed full of springtime flavor. Lightly seasoned lamb drizzled with a homemade pesto that is sure to impress even your pickiest of eaters.

These grilled lamb chops with pistachio mint pesto are a fun way to jazz up your Easter dinner. The whole dish is ready in just 20 minutes and is packed full of springtime flavor. Lightly seasoned lamb drizzled with a homemade pesto that is sure to impress even your pickiest of eaters.

It wasn’t until years ago that I realized my true love for lamb. I’m not sure what young Brandy was thinking but lamb is the bomb! Then again young Brandy made a lot of bad food decisions so I should give her a break. There was a point in time I thought the following were acceptable:

  • canned enchiladas
  • pizza rolls (I still might think these are acceptable)
  • fish sticks dipped in yellow mustard
  • homemade orange Julius which consisted of mixing orange juice, vanilla extract and milk
  • pizza Lunchables

Other mistakes I have made? Referring to myself as the 3rd person in a blog post. Gross. Why I do that I will never know. HOWEVER I’m here again to prove to you that grilled lamb is good and you should make it for Easter. Not only does it cook quicker than ham or turkey (do people make turkey on Easter?) it’s packs a BIG bunch of flavor. Especially when you drizzle it all over with homemade pistachio mint pesto. AKA: green delicious sauce.

These grilled lamb chops with pistachio mint pesto are a fun way to jazz up your Easter dinner. The whole dish is ready in just 20 minutes and is packed full of springtime flavor. Lightly seasoned lamb drizzled with a homemade pesto that is sure to impress even your pickiest of eaters.

Even if you’re thinking “ummmm I will not be dipping my lamb in pesto” I’m here to tell you “YES YOU WILL!” Ok, I wouldn’t really tell you what to do BUT it’s fully recommended. It’s a whole new take on that whole lamb with mint jelly business. Oh and you know how I told you it cooks in no time? This whole dish is ready in just 20 minutes!

Did you hear that? ONLY 20 minutes!

Off topic: I know I use a lot of exclamation points in my writing. I can’t help it. Just call me Elaine Benes.  “It was a damp and chilly afternoon, so I decided to put on my sweatshirt!”

These grilled lamb chops with pistachio mint pesto are a fun way to jazz up your Easter dinner. The whole dish is ready in just 20 minutes and is packed full of springtime flavor. Lightly seasoned lamb drizzled with a homemade pesto that is sure to impress even your pickiest of eaters.

Not sure that grilled lamb chops with pistachio mint pesto is your thing? That’s ok! I’ve got lots of yummy lamb recipes that are sure to knock your socks off! Try my Moroccan lamb couscous, grilled marinated lamb or my Greek lamb meatballs.

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Grilled Lamb Chops with Pistachio Mint Pesto

These grilled lamb chops with pistachio mint pesto are a fun way to jazz up your Easter dinner. The whole dish is ready in just 20 minutes and is packed full of springtime flavor. Lightly seasoned lamb drizzled with a homemade pesto that is sure to impress even your pickiest of eaters.

Yield: 2-4 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20

Ingredients:

For lamb:

  • 8 lamb chops
  • Kosher salt
  • Black pepper

For pesto:

  • 1/2 cup firmly packed mint leaves
  • 1/3 cup shelled pistachios
  • 1 lemon, zested
  • 1/2 lemon, juiced
  • Kosher salt and pepper, to taste
  • 1/4 cup olive oil
  • Water

Directions:

For lamb:
Preheat grill to medium high heat.

Remove lamb from the fridge and let them sit at room temperature for about 20 minutes. Season with desired amount of kosher salt and fresh cracked black pepper.

Add to the grill and cook until each side is browned and has nice grill marks. It should only take about 10 minutes for the lamb chops to cook because you wan't them to still be slightly pink in the middle.

Serve hot with pistachio mint sauce.

For pesto:
In a small food processor add mint, pistachios, lemon zest, lemon juice, kosher salt and black pepper. Chop it a little to start breaking down the nuts and mint. While the food processor is running drizzle in the olive oil and blend until combined.

At this point take off the lid and scrape down the sides. Put the lid back on and drizzle in some water while the processor is running until you have reached your desired consistency. I like my pesto to be a bit thiner so it drizzles nicely and is more "saucy" than a thick sauce.

Note: For serving I grilled up a few lemons and cut up some red onion. Not necessary but makes for a pretty presentation 🙂

These grilled lamb chops with pistachio mint pesto are a fun way to jazz up your Easter dinner. The whole dish is ready in just 20 minutes and is packed full of springtime flavor. Lightly seasoned lamb drizzled with a homemade pesto that is sure to impress even your pickiest of eaters.

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Sunday 7th of June 2020

[…] Grilled Lamb Chops with Pistachio Mint Pesto from Nutmeg Nanny – These grilled lamb chops with pistachio mint pesto are a fun way to jazz up your Easter dinner. The whole dish is ready in just 20 minutes and is packed full of springtime flavor. Lightly seasoned lamb drizzled with a homemade pesto that is sure to impress even your pickiest of eaters. […]

Aida@TheCraftingFoodie

Wednesday 23rd of March 2016

What a gorgeous dish! I love the lamb (I also am a lamb convert), and that pesto looks out of this world. My mouth is totally watering!

Nancy | The Bitter Side of Sweet

Wednesday 23rd of March 2016

Oh my gosh! These look fabulous! Lamb for Easter is a must!

Kaitie

Wednesday 23rd of March 2016

First off your photos are gorgeous!! also i love love love your recipe! this looks amazing and a great recipe for having guests over!!

Serene @ House of Yumm

Wednesday 23rd of March 2016

Loving the colors in this dish! And is sounds amazingly delicious. Plus..I never knew there was such a thing as canned enchiladas..

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