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.

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Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Ingredients

For lamb:

8 lamb chops
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper

For pesto:

1/2 cup firmly packed mint leaves
1/3 cup shelled pistachios
1 tablespoon lemon zest about 1 lemon
1 tablespoon lemon juice about 1/2 lemon
1 teaspoon kosher salt to taste
1/2 teaspoon ground black pepper
1/4 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 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.

Nutrition

Course Main Course

Cuisine American

Keyword easter lamb, frenched lamb chops, grilled lamb

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