Grilled Lamb Chops with Mint & Walnut Pesto
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Course
Main Course
Grilled Lamb Chops with Mint & Walnut Pesto
Description
Grilled Lamb Chops with Mint & Walnut Pesto features frenched lamb chops cooked briefly over high heat to develop a browned exterior while retaining juiciness. The walnut pesto is prepared by lightly cooking garlic in olive oil, then blending it with toasted walnuts, Parmesan cheese, fresh mint leaves, and olive oil into a spreadable consistency. Seasoned with salt and pepper, it offers a fresh and nutty complement to the meat. After resting, the pan is deglazed with red wine or stock to create a savory reduction sauce that adds depth.
The mint and walnut pesto introduces brightness and texture that contrasts nicely with the rich lamb. Serving suggestions include grilled polenta or eggplant risotto, which can soak up the flavorful sauce. The wine reduction poured on the plate adds an extra layer of savoriness and moisture to the presentation.
The method suggests removing the lamb from refrigeration an hour before cooking for better temperature control. Use a hot griddle or fry pan with olive oil for quick searing to lock in juices. Allowing the lamb to rest under a cover helps redistribute juices within the meat. The pesto should be prepared gently to preserve the fresh garlic flavor without bitterness.
Ingredients
- 12 lamb chops Frenched
- 50 grams walnuts
- 1-2 tablespoons Parmesan Cheese
- 2 clove garlic
- 1 mint leaves bunch
- olive oil extra virgin
- sea salt flakes
- black pepper grinded
- red wine or stock
Instructions
- Remove the lamb chops from the fridge about 1hr prior to cooking.
- Very lightly colour the chopped garlic in a little olive oil over medium heat, set aside and allow to cool slightly.
- Combine the toasted walnuts, parmesan cheese mint leaves and garlic in a food processor and blend on slow while adding olive oil until desired consistency.
- Add salt and pepper to taste.
- Place griddle or fry pan on high heat and add 1 tbsp of olive oil.
- Season lamb chops with a little salt and pepper and grill for 2 minutes on each side.
- Remove them from the pan and allow to sit covered.
- Return pan to high heat.
- Once pan is hot deglaze with a touch of red wine or stock and reduce.
- Pour reduction on plated lamb and top with mint and walnut pesto.
- Serve with grilled polenta or a nice eggplant risotto and a solid bottle of South Australian red.
Notes
User Reviews
Overall Rating
4.9
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