Grilled Lamb Chops with Mint Pistachio Pesto

2025-07-26

Having critiqued acclaimed steakhouses from London to Sydney, I know that lamb chops demand precise cooking and bold accompaniments. This recipe pairs perfectly seared chops with a vibrant pesto of mint, pistachio, and lemon—a bright counterpoint to the meat’s richness.

Ingredients

8 lamb rib chops (about 1” thick)
Salt and pepper
2 tbsp olive oil, divided
Pesto:
- ½ cup shelled pistachios
- ½ cup fresh mint leaves
- 1 garlic clove
- Zest and juice of 1 lemon
- ¼ cup olive oil
- Salt, to taste

Cooking Steps

Make pesto: In a food processor, pulse pistachios, mint, garlic, lemon zest, and juice. With motor running, drizzle in oil until a coarse paste forms. Season.
Prep lamb: Pat chops dry; season both sides with salt and pepper.
Grill: Heat grill or grill pan over high. Brush chops with 1 tbsp oil. Cook 3–4 minutes per side for medium-rare (130°F/54°C internal).
Rest: Transfer to plate, tent with foil, rest 5 minutes.
Serve: Spoon pesto over chops and garnish with extra mint leaves.

Chef’s Advice

Resting meat: Redistributes juices for succulent bites.
Pistachio texture: Slightly coarse pesto retains crunch and interest.
Grill marks: High heat yields caramelized exterior without overcooking inside.

These lamb chops, kissed by char and crowned with herby pesto, make a striking centerpiece. Pair with grilled vegetables or a simple salad to round out the plate.

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