Perfect Spring Lamb Chops Recipe with Easy Fresh Mint Pesto
Tender lamb chops paired with a bright and fresh mint pesto, perfect for spring gatherings and quick home-cooked meals.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mediterranean
Ingredients
Scale
- 8 small rib or loin lamb chops (about 1.5 pounds / 700g)
- 1 cup packed fresh mint leaves, washed and stems removed
- 2 large garlic cloves, peeled
- 1/4 cup toasted pine nuts (can substitute toasted walnuts or almonds)
- 1/4 cup grated Parmesan cheese (Parmigiano-Reggiano recommended)
- 1/3 cup extra virgin olive oil, plus more for drizzling
- 1 tablespoon freshly squeezed lemon juice
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes for heat
Instructions
- Pat the lamb chops dry with paper towels. Season generously with salt and freshly ground black pepper on both sides. Let them sit at room temperature for about 15 minutes.
- While the lamb rests, add fresh mint leaves, garlic cloves, toasted pine nuts, grated Parmesan, lemon juice, and a pinch of salt to a food processor. Pulse a few times to break down the ingredients.
- With the processor running, slowly pour in the olive oil until the pesto reaches a slightly chunky but spreadable consistency. Taste and adjust salt or lemon juice if needed. Add red pepper flakes if desired.
- Heat a cast iron skillet or grill pan over medium-high heat until hot, about 3-5 minutes.
- Place the lamb chops in the hot pan, cooking for 3-4 minutes on the first side without moving them to form a crust. Flip and cook for another 3 minutes for medium-rare (internal temperature about 135°F / 57°C). Adjust cooking time for thickness or preferred doneness.
- Transfer lamb chops to a plate and loosely cover with foil. Let rest for 5-7 minutes to lock in juices.
- Serve lamb chops warm with a generous spoonful of fresh mint pesto on top.
Notes
Bring lamb to room temperature before cooking for even doneness. Pat dry to ensure a good sear. Toast pine nuts to enhance flavor. Avoid flipping lamb chops too often to develop a crust. Rest meat after cooking to keep it juicy. Thin pesto with olive oil or water if too thick. Cook in batches if pan is crowded.
Nutrition
- Serving Size: 2 lamb chops with mi
- Calories: 450
- Sugar: 1
- Sodium: 350
- Fat: 35
- Saturated Fat: 10
- Carbohydrates: 3
- Fiber: 1
- Protein: 30
Keywords: lamb chops, mint pesto, spring recipe, easy dinner, fresh herbs, quick meal, grilled lamb, healthy fats, gluten-free