Entrée: United States – Grilled Lamb Rib Chops with Mint Pesto

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Additional 8 min

Total 23 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

8 lamb rib chops (about 1 inch (2.54 cm) thick)
Salt and freshly ground black pepper to taste
2 tbsp (30 ml) olive oil (for chops)
1 cup (30 g) fresh mint leaves
1 / 2 cup (15 g) flat-leaf parsley
1 / 4 cup (30 g) toasted pine nuts or walnuts
1 garlic clove
1 / 3 cup (80 ml) olive oil
1 tbsp (15 ml) lemon juice
Salt to taste

Show original ingredient measurements

8 lamb rib chops (about 1 inch thick)
Salt and freshly ground black pepper to taste
2 tbsp (30 ml) olive oil (for chops)
1 cup (30 g) fresh mint leaves
1 / 2 cup (15 g) flat-leaf parsley
1 / 4 cup (30 g) toasted pine nuts or walnuts
1 garlic clove
1 / 3 cup (80 ml) olive oil
1 tbsp (15 ml) lemon juice
Salt to taste

Instructions

1. Make the mint pesto: pulse mint, parsley, nuts, garlic, lemon juice and salt in a blender; stream in olive oil until a coarse sauce forms. Adjust seasoning.
2. Brush lamb chops with olive oil and season with salt and pepper; let sit 15–20 minutes.
3. Preheat grill to high and oil grates.
4. Grill chops 3–4 minutes per side for medium-rare (adjust to preference), turning once.
5. Transfer to a platter, rest 3–5 minutes, and spoon mint pesto over chops before serving.