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These grilled lamb chops with pistachio mint pesto are a flavor-packed main course that will impress! They’re great for holidays or a quick weeknight meal that looks like it took hours to complete.
I didn’t grow up in a lamb household. In fact, I never had lamb until I was grown and out of the house. Man, I missed out on so many years of delicious lamb indulgence. Luckily, I now know how scrumptious it can be, and it’s on a full rotation in my household!
Especially these super delicious grilled lamb chops drizzled with homemade pistachio mint pesto. The recipe is pure spring perfection!
This recipe is an excellent option for a small Easter gathering or even something nontraditional for Thanksgiving or Christmas. The lamb is lightly seasoned with kosher salt and black pepper, but the big-time flavor comes from the pesto. It’s made with shelled pistachios, fresh mint, lemon zest, and lemon juice. It’s so fresh and light—perfect for spring!
Just remember that lamb cooks quickly when cut into these little chops, so keep an eye on it so it doesn’t overcook!
Ingredients needed
- Frenched lamb chops – “Frenched” is a fancy way of saying that the skinny bone at the end of the chop is cleaned off and exposed.
- Kosher salt and pepper – This simple seasoning blend works well with lamb as it highlights its natural flavor.
- Mint leaves – Mint and lamb are a classic pairing!
- Pistachios – This is the nut we are adding to our pesto. It pairs nicely with the mint and lamb.
- Lemon – I’m adding both lemon zest and juice to add a bright flavor to the pesto.
- Olive oil – This is the base of a classic pesto.
- Water – I like to add water to my pesto to make it less oily and to create a nice spoonable texture.
Other ways to cook lamb
If you don’t have a grill, you can also cook your lamb chops under the broiler in your oven or on the stovetop!
To cook your lamb on the stove top, add one tablespoon of olive oil to a 12-inch high-sided skillet and set it over medium-high heat.
When the oil is hot, add the lamb and cook on both sides until cooked to your desired doneness.
To cook your lamb under the broiler, turn the broiler on high, add your lamb chops to a high-heat-safe sheet pan, and cook for about 5 minutes per side directly under the broiler.
Internal temperature of cooked lamb
This handy chart shows exactly what you need to roast your lamb perfectly. Whatever doneness you desire, you will have the perfect internal temperature!
- Rare – 120 to 125 degrees F.
- Medium Rare – 130 to 135 degrees F.
- Medium – 140 to 145 degrees F.
- Medium Well – 150 to 155 degrees F.
- Well – 160 to 165 degrees F.
More lamb recipes
Grilled Lamb Chops with Pistachio Mint Pesto
Ingredients
For lamb:
- 8 lamb chops
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
For pesto:
- ½ cup firmly packed mint leaves
- ⅓ cup shelled pistachios
- 1 tablespoon lemon zest, about 1 lemon
- 1 tablespoon lemon juice, about 1/2 lemon
- 1 teaspoon kosher salt, to taste
- ½ teaspoon ground black pepper
- ¼ cup olive oil
- 2 tablespoons water
Instructions
For lamb:
- Preheat grill to medium high heat.
- Remove lamb from the fridge and let them sit at room temperature for 20 minutes. Season with kosher salt and fresh cracked black pepper.
- Add to the grill and cook until each side is browned and has grill marks. About 5 minutes per side for a medium-rare doneness.
- Serve lamb chops warm, topped with pistachio mint sauce.
For pesto:
- In a small food processor add mint, pistachios, lemon zest, lemon juice, kosher salt and black pepper. Pulse to help break down the mint and pistachios.
- Turn the food processor on full speed and while the processor is running drizzle in the olive oil and blend until combined.
- Take off the lid and scrape down the sides. Put the lid back on and drizzle in the water while the processor runs until you have reached your desired consistency. I like my pesto to be a bit thinner so it drizzles nicely.
- Note: For serving I grilled up a few lemons and cut up some red onion. Not necessary but makes for a pretty presentation.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Okay, now how in the world did you come up with this amazing combination! Love this!
Oooh I would drizzle this pesto on just about any grilled meat! It sounds fabulous!
You make everything look so easy! Let’s see what my husband says when I serve him this 🙂
What a great looking meal
Girrrrl, I’m not going to argue with you about dipping anything in mint pesto! Lamb was made for mint, and this pesto sounds outstanding!
This is a seriously beautiful dish! It sounds incredible!
Loving the colors in this dish! And is sounds amazingly delicious. Plus..I never knew there was such a thing as canned enchiladas..
First off your photos are gorgeous!! also i love love love your recipe! this looks amazing and a great recipe for having guests over!!
Oh my gosh! These look fabulous! Lamb for Easter is a must!
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!