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Grilled Lamb Chops with Mint & Walnut Pesto
4.9 from 141 votes

Grilled Lamb Chops with Mint & Walnut Pesto

These grilled lamb chops are enhanced by a fresh mint and walnut pesto, combining fragrant herbs, crunchy walnuts, and Parmesan for a balanced flavor topping. The lamb is quickly seared on a high heat griddle and rested before serving with a reduced red wine or stock sauce. The pesto adds a vibrant, textured contrast to the rich lamb meat. This recipe pairs well with grilled polenta or an eggplant risotto, making it suitable for a composed dinner plate.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Course: Main Course
Cuisine: Italian, British

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

    Cup of Yum
  1. Remove the lamb chops from the fridge about 1hr prior to cooking.
  2. Very lightly colour the chopped garlic in a little olive oil over medium heat, set aside and allow to cool slightly.
  3. 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.
  4. Add salt and pepper to taste.
  5. Place griddle or fry pan on high heat and add 1 tbsp of olive oil.
  6. Season lamb chops with a little salt and pepper and grill for 2 minutes on each side.
  7. Remove them from the pan and allow to sit covered.
  8. Return pan to high heat.
  9. Once pan is hot deglaze with a touch of red wine or stock and reduce.
  10. Pour reduction on plated lamb and top with mint and walnut pesto.
  11. Serve with grilled polenta or a nice eggplant risotto and a solid bottle of South Australian red.

Notes