Grilled Lamb Chops with Pistachio Mint Pesto
These grilled lamb chops with pistachio mint pesto are a flavor-packed main course that is sure to impress! They're great for holidays or a quick weeknight meal that looks like it took hours to complete.
Servings: 4 servings
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
Serving: 1serving | Calories: 760kcal | Carbohydrates: 7g | Protein: 86g | Fat: 42g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 257mg | Sodium: 1366mg | Potassium: 1256mg | Fiber: 2g | Sugar: 2g | Vitamin A: 290IU | Vitamin C: 18mg | Calcium: 74mg | Iron: 8mg